{"id":7743,"slug":"vanilla-or-cream-sauce","title":"VANILLA OR CREAM SAUCE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one teaspoon cornstarch","one tablespoon of sugar","one cup of scalding milk","one teaspoon of vanilla","the white of one egg"],"ingredients_norm":["cornstarch","sugar","scalding milk","vanilla","egg white"],"steps":["Mix one teaspoon cornstarch and one tablespoon of sugar thoroughly; on them slowly pour one cup of scalding milk, stirring all the time.","Cook and stir in a double boiler for ten minutes; then set aside to cool.","When ready to use stir in one teaspoon of vanilla and the white of one egg, stiffly beaten.","Serve in place of whipped 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:w91:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"b4bd9201ee9b2e6b105ebe79a5f153f5d2f2b5bc511b32f8f82834a15b678325","created_at":"2026-08-02T17:04:42Z","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/vanilla-or-cream-sauce"}