{"id":7755,"slug":"maple-bisque","title":"MAPLE BISQUE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["One cup of maple syrup","Yolks of three eggs","Whites of three eggs","One pint of cream","One-half cup of chopped nuts"],"ingredients_norm":["maple syrup","egg yolk","egg white","cream","nut"],"steps":["Boil one cup of maple syrup until quite thick.","Beat yolks of three eggs; add to syrup while hot, stirring constantly until well mixed. Let cool.","Beat whites of eggs to a froth.","Whip one pint of cream, mix all together; add one-half cup of chopped nuts.","Have a pudding-mold buttered; see that the edges fit close.","Pack in rock salt and ice four hours."],"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:w92:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"537b810aad231e233209779888502ce77265f2f8a6b2ada36e4fa500ce7d5bfc","created_at":"2026-08-02T17:05:10Z","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/maple-bisque"}