{"id":7679,"slug":"rice-custard","title":"RICE CUSTARD","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["4 eggs","1 cup sugar","1 cup cooked rice","2 cups sweet milk","juice and rind of 1 lemon","1/2 teaspoon cinnamon","lemon sauce (for serving)"],"ingredients_norm":["egg","sugar","cooked rice","sweet milk","juice and rind of lemon","cinnamon","lemon sauce"],"steps":["Beat four eggs light with one cup of sugar.","Add one cup of cooked rice, two cups of sweet milk, juice and rind of one lemon, one-half teaspoon of cinnamon.","Pour in pudding-pan and place in a pan filled with hot water.","Bake until firm in moderate oven.","Serve with lemon sauce."],"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:w86:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"85cd1bbabdb547c72a9edf9343642e67103a31d65e2890b963bc2812dd72667b","created_at":"2026-08-02T17:02:55Z","updated_at":"2026-08-02T17:02:55Z","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/rice-custard"}