{"id":7329,"slug":"rum-omelet","title":"RUM OMELET","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["six eggs","a pinch of salt","a teaspoon of brandy","a compote of huckleberries or any other fruit","a very small wineglass of rum"],"ingredients_norm":["egg","salt","brandy","compote of huckleberries or any other fruit","rum"],"steps":["Take six eggs, beat whites and yolks well, add a pinch of salt and a teaspoon of brandy.","Fry in a spider quickly and spread with a compote of huckleberries or any other fruit.","Roll up the omelet, pour a very small wineglass of rum over it, light it and serve at once."],"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:w56:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"3c51cd860df4807d949f48dd880ad29a315ac10dcd322f362cc4041f6bd2f12c","created_at":"2026-08-02T16:59:18Z","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/rum-omelet"}