{"id":7693,"slug":"lemon-puffs","title":"LEMON PUFFS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["yolks of four eggs","the stiffly-beaten whites","two cups of milk","a pinch of salt","three tablespoons of fresh butter melted","five level tablespoons of flour","a little of the milk","butter"],"ingredients_norm":["egg yolk","stiffly beaten white","milk","salt","fresh butter","flour","little of the milk","butter"],"steps":["Beat the yolks of four eggs until very light.","Add the stiffly-beaten whites.","Then stir in two cups of milk.","Add a pinch of salt.","Add three tablespoons of fresh butter melted.","Add five level tablespoons of flour that have been wet with a little of the milk from the pint.","Stir well together and divide equally between cups.","Butter the cups before pouring in the mixture.","Bake in hot oven until brown (generally twenty minutes).","Turn out carefully in the dish in which they are to be served.","Pour over them the following: LEMON SAUCE."],"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:w87:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"8e9334601611edffaf9bfe6c84f88cda29252be7589f9e089ff0cc772ee3b0bf","created_at":"2026-08-02T17:04:12Z","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/lemon-puffs"}