{"id":7559,"slug":"orange-icing","title":"ORANGE ICING","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["peel of one-half orange","two tablespoons of orange juice","one tablespoon of lemon juice","beaten yolk of one egg","powdered sugar (enough)"],"ingredients_norm":["peel of half orange","orange juice","lemon juice","egg yolk","powdered sugar"],"steps":["Grate the peel of one-half orange.","Mix with two tablespoons of orange juice and one tablespoon of lemon juice and let stand fifteen minutes.","Strain and add to the beaten yolk of one egg.","Stir in enough powdered sugar to make it the right consistency to spread upon the cake."],"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:w77:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"36fc64206d1e1fecbf94773ba0ec50655f94d1b6b612ecc2820fa620b18b67f9","created_at":"2026-08-02T17:02:35Z","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/orange-icing"}