{"id":8016,"slug":"rum-sauce","title":"RUM SAUCE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["yolks of two eggs","a tablespoon of sugar","a small cup of cold water","a wineglass of rum","the juice of a lemon","the two whites of eggs"],"ingredients_norm":["egg yolk","sugar","cold water","rum","juice of lemon","egg white"],"steps":["Beat yolks of two eggs with a tablespoon of sugar, and a small cup of cold water, a wineglass of rum and the juice of a lemon, and bring to boiling point, stirring all the time.","The two whites of eggs may be whipped very firm and spread over the pudding just 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:w115:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"1a09438acceeae0549f01cd8174ea3f572e158d43eb709358f73a7598522d240","created_at":"2026-08-02T17:07:29Z","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-sauce"}