{"id":8021,"slug":"strawberry-dessert","title":"STRAWBERRY DESSERT","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["macaroons","wine","a box or quart of strawberries","sugar","yolks of four eggs","one small cup of sugar","grated rind of lemon","juice of half a lemon","whites of four eggs","sugar (for the remaining whites)","whipped or plain cream"],"ingredients_norm":["macaroon","wine","strawberry","sugar","egg yolk","rind of lemon","juice of half lemon","egg white","whipped or plain cream"],"steps":["Line a dish with macaroons, wet them with wine.","Put over this a box or quart of strawberries, and sugar them well.","Beat the yolks of four eggs with one small cup of sugar, grated rind of lemon and half its juice.","Beat the whites to a stiff froth, and half the yolks; pour over all in your pudding dish.","When baked spread the other half of the whites on top, having previously sweetened the remaining whites with sugar.","Bake a light brown.","Eat cold with whipped or plain cream."],"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:w115:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f87ec93a31980c12528cd559b2cfff327563b2660073dd2024459c3c24c09878","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/strawberry-dessert"}