{"id":7682,"slug":"whipped-cream-2","title":"WHIPPED CREAM","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one pint of rich thick cream","one-quarter of a pound of powdered sugar","one-half teaspoon of vanilla"],"ingredients_norm":["rich thick cream","powdered sugar","vanilla"],"steps":["To one pint of rich thick cream add one-quarter of a pound of powdered sugar and one-half teaspoon of vanilla.","Put in a large platter in a cool place and whip with a wire egg-whip until perfectly smooth and velvety.","Set on ice until wanted.","In the summer set the cream on ice before whipping.","A good plan is to set the bowl in another one filled with ice while whipping."],"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:w87:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"33f326c19ccd0ea4055f9429270268fa626f2e4265c20bd85645007021a66a81","created_at":"2026-08-02T17:04:12Z","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/whipped-cream-2"}