{"id":7336,"slug":"omelet-souffle","title":"OMELET SOUFFLÉ","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["Yolks of six eggs","Whites of six eggs","six tablespoons of powdered sugar","juice of one lemon","a little grated lemon rind","butter for buttering dish"],"ingredients_norm":["egg yolk","egg white","powdered sugar","juice of lemon","little grated lemon rind","butter for buttering dish"],"steps":["Add the powdered sugar gradually to the yolks and beat together until thick and smooth.","Add the juice of one lemon and a little grated rind.","Beat the whites as stiff as possible and stir them into the yolk mixture.","Put into a warm well-buttered dish.","Bake in a quick oven ten 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:w57:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"fb6e3f716ef484f6a0e3c3dae2ac57a3e2e58f15b3a5f74cf698cae0a07c6cc1","created_at":"2026-08-02T16:59:23Z","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/omelet-souffle"}