{"id":7674,"slug":"red-raspberry-or-currant-float","title":"RED RASPBERRY OR CURRANT FLOAT","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["1/2 pint glass of red raspberry or currant juice","1/4 cup sugar (for the juice)","whites of 4 eggs","1/4 cup powdered sugar","cold whipped cream (for serving)","a pint of sugar if currant juice is used"],"ingredients_norm":["red raspberry or currant juice","sugar","egg white","powdered sugar","cold whipped cream","sugar if currant juice is used"],"steps":["Take a half-pint glass of red raspberry or currant juice and mix it with a quarter cup of sugar.","Beat the whites of four eggs to a stiff froth and add gradually a quarter cup of powdered sugar.","Press the raspberries through a strainer to avoid seeds and by degrees beat the juice with the sugar and eggs until so stiff that it stands in peaks.","Chill it thoroughly and serve in a glass dish half filled with cold whipped cream.","Heap on the mixture by the spoonful, like floating island.","If currant juice is used it will require a pint of sugar."],"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:w86:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"e2e9b711bfda28bace055687d9a90c7610e53aa335515659c1777c70872292f4","created_at":"2026-08-02T17:02:55Z","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/red-raspberry-or-currant-float"}