{"id":7065,"slug":"tomato-custards","title":"TOMATO CUSTARDS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["Four cups chopped tomatoes","Four eggs","One sliced onion","One bay leaf","Sprig of parsley","Water, if needed","Cream sauce containing green peas"],"ingredients_norm":["tomato","egg","onion","bay leaf","parsley","water","cream sauce containing green pea"],"steps":["Simmer for fifteen minutes in a covered saucepan four cups chopped tomatoes, four eggs, one sliced onion, one bay leaf, and sprig of parsley.","Strain and if there be not two cups of liquid, add water.","Beat four eggs and add to liquid.","Pour into greased baking cups, and stand them in a pan of water and bake until firm--about fifteen minutes.","Turn out and serve with cream sauce containing green peas."],"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:w36:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"1fabbd5ab79147214ea53c64fe44d7ce2517d09f80d95137d48eb89ca42cce99","created_at":"2026-08-02T16:57:06Z","updated_at":"2026-08-02T16:57:06Z","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/tomato-custards"}