{"id":7736,"slug":"jelly-sauce","title":"JELLY SAUCE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["thin jelly","one cup boiling water","brandy or wine (one-half cup)","a little more sugar","one teaspoon cornstarch","a little cold water","the beaten white of egg (may be added)"],"ingredients_norm":["thin jelly","boiling water","brandy or wine","little more sugar","cornstarch","little cold water","egg white"],"steps":["Take thin jelly, add one cup boiling water and brandy or wine (one-half cup), add a little more sugar.","Thicken with one teaspoon cornstarch dissolved in a little cold water.","The beaten white of egg may be added."],"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:w91:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"0fd97a528496da937d6fda4d26bf0aa096e4ce30732b2d5d712c3ad3f4fb8648","created_at":"2026-08-02T17:04:42Z","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/jelly-sauce"}