{"id":6718,"slug":"sponge-dumplings","title":"SPONGE DUMPLINGS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["three eggs","one cup of soup stock","one-fourth teaspoon of salt","chopped parsley"],"ingredients_norm":["egg","soup stock","fourth teaspoon of salt","parsley"],"steps":["Separate three eggs, beat the yolks, and add one cup of soup stock, one-fourth teaspoon of salt, then add the beaten whites.","Pour into a greased cup and place in pan of hot water and steam until firm.","Cool, remove from cup and cut into small dumplings with a teaspoon.","Pour the boiling soup over and just before serving add chopped parsley."],"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:w10:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.97,"content_hash":"ce766e91eb0664a365d9db4f20f20b3d56be553bf616b1c2c9e357de29f72549","created_at":"2026-08-02T16:54:26Z","updated_at":"2026-08-02T16:54:26Z","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/sponge-dumplings"}