{"id":6714,"slug":"schwem-kloesse","title":"SCHWEM KLOESSE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["three tablespoons of flour","one egg","one-half cup of milk","some butter","two more eggs","some salt"],"ingredients_norm":["flour","egg","milk","butter","more egg","salt"],"steps":["Take three tablespoons of flour; stir with one egg and one-half cup of milk.","Pour this in a pan in which some butter was melted; stir until it loosens from the pan.","When it is cold, add two more eggs and some salt.","Shortly before needed form in little dumplings and put in boiling hot soup for five minutes."],"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:w10:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"00e4ade36536100cfb8a85aa45659f484e8cb95936cb79f5d16bbfafa791e561","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/schwem-kloesse"}