{"id":6671,"slug":"milk-or-cream-soup","title":"MILK, OR CREAM SOUP","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["a quart of milk or cream","a tablespoon of sweet butter","a spoon of flour or corn starch","cold milk","pieces of toasted bread cut into dices","crackers"],"ingredients_norm":["milk or cream","sweet butter","spoon of flour or corn starch","cold milk","toasted bread cut into dice","cracker"],"steps":["Heat a quart of milk or cream.","Add a tablespoon of sweet butter.","Thicken with a spoon of flour or corn starch, wet with cold milk.","Pour, boiling, over pieces of toasted bread cut into dices; crackers may also be used."],"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:w7:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"0fdea28caa56753b655cd86b6651cee3ef992d3e7483fa11118c41f75e975642","created_at":"2026-08-02T16:54:26Z","updated_at":"2026-08-02T16:54:26Z","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/milk-or-cream-soup"}