{"id":7452,"slug":"three-egg-waffles","title":"THREE-EGG WAFFLES","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["two cups of flour","one teaspoon of baking-powder","one-half teaspoon of salt","the yolks of three eggs","one and one-fourth cups of milk","one tablespoon of melted butter","the whites of the eggs"],"ingredients_norm":["flour","baking powder","salt","egg yolk","and fourth cups of milk","butter","whites of the egg"],"steps":["Mix two cups of flour, one teaspoon of baking-powder, one-half teaspoon of salt, and sift these ingredients.","Add the yolks of three eggs beaten and stirred into one and one-fourth cups of milk.","Then add one tablespoon of melted butter and fold in the whites of the eggs.","Bake and serve as directed under One-Egg Waffles."],"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:w67:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"c118d595dddad3a2cc04f6b1168ed42145044b9b6f60de9d6d5b23a07aaaab84","created_at":"2026-08-02T17:02:13Z","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/three-egg-waffles"}