{"id":6704,"slug":"pfarvel-or-grated-egg-for-soup","title":"PFÄRVEL OR GRATED EGG FOR SOUP","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["the yolk of one egg","enough flour"],"ingredients_norm":["egg yolk","enough flour"],"steps":["Into the yolk of one egg stir enough flour until it is too stiff to work.","Grate on coarse grater, and spread on board to dry.","After soup is strained, put in and boil ten minutes before serving."],"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:w9:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"15da279a2489d76ca5afe32f8e7808efe0ba0a5b9dc45df6f09e723135f20c6c","created_at":"2026-08-02T16:54:26Z","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/pfarvel-or-grated-egg-for-soup"}