{"id":7554,"slug":"white-caramel-icing","title":"WHITE CARAMEL ICING","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["two cups of brown sugar","one cup of milk","a small lump of butter"],"ingredients_norm":["brown sugar","milk","lump of butter"],"steps":["Put on to boil two cups of brown sugar, one cup of milk and a small lump of butter.","Boil until it gets as thick as cream.","Beat with a fork or egg whip until thick and creamy.","Spread quickly on cake."],"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:w77:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"2cb8e25df433573ae356d79a6bcaa866ab9195a3de9c332f084911838f3c728d","created_at":"2026-08-02T17:02:35Z","updated_at":"2026-08-02T17:02:35Z","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/white-caramel-icing"}