{"id":7562,"slug":"instantaneous-frosting","title":"INSTANTANEOUS FROSTING","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["white of an unbeaten egg","one and one-fourth cups of pulverized sugar","three drops of rose-water","ten drops of vanilla","juice of half a lemon"],"ingredients_norm":["white of unbeaten egg","and fourth cups of pulverized sugar","rose water","vanilla","juice of half lemon"],"steps":["To the white of an unbeaten egg add one and one-fourth cups of pulverized sugar and stir until smooth.","Add three drops of rose-water, ten drops of vanilla, and the juice of half a lemon.","It will at once become very white, and will harden in five or six minutes."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w77:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"89436235754114f308a4886d75af2f0f98988041acdf02a702953583e174901a","created_at":"2026-08-02T17:02:35Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/instantaneous-frosting"}