{"id":7621,"slug":"strawberry-pie-3","title":"STRAWBERRY PIE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["a rich fleischig pie-crust","a quart of berries","sugar","yolks of four eggs","one-half cup of sugar","the beaten whites"],"ingredients_norm":["rich fleischig pie crust","berry","sugar","egg yolk","white"],"steps":["Make a rich fleischig pie-crust and bake on the reverse side of pie-pan.","Pick a quart of berries, wash and drain, then sugar.","Take the yolks of four eggs beaten well with one-half cup of sugar and stir the beaten whites gently into this mixture.","Pour over strawberries.","Put in pie-crust and bake until brown.","This mixture with most all fruit pies will be found delicious."],"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:w82:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"fa979064e1228527399e80a19714ca060438290dc0481f3afacf7f52b5633eb4","created_at":"2026-08-02T17:02:55Z","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-pie-3"}