{"id":7172,"slug":"water-lily-salad","title":"WATER-LILY SALAD","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one egg for each lily","a heart of bleached lettuce","butter","vinegar","a little mustard","salt","paprika","parsley","two or three stuffed olives"],"ingredients_norm":["egg for each lily","heart of bleached lettuce","butter","vinegar","little mustard","salt","paprika","parsley","stuffed olive"],"steps":["Boil twenty minutes, one egg for each lily.","Remove shell and while still warm cut with silver knife in strips from small end nearly to base; very carefully lay back the petals on a heart of bleached lettuce.","Remove yolks and rub them with spoon of butter, vinegar, a little mustard, salt and paprika; form cone-shaped balls, and put on petals, sprinkling bits of parsley over balls.","Two or three stuffed olives carry out the effect of buds; serve on cut-glass dishes to give water effect."],"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:w44:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"495155653c41a901a8792eff8b6f527ccceca7aeac51d91dc1cda9651a895d07","created_at":"2026-08-02T16:58:29Z","updated_at":"2026-08-02T16:58:29Z","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/water-lily-salad"}