{"id":7136,"slug":"white-mayonnaise","title":"WHITE MAYONNAISE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["Mayonnaise dressing (made with lemon juice instead of vinegar, omitting mustard)","Half cup of whipped cream or half an egg white beaten very stiff"],"ingredients_norm":["mayonnaise dressing","whipped cream or half egg white beaten very stiff"],"steps":["Follow the ordinary directions for mayonnaise dressing, using lemon juice instead of vinegar and omitting the mustard.","When finished, add a half cup of whipped cream or half an egg white beaten very stiff."],"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:w42:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"756e601259c5913881a96ca79a9acfff08986fcc4b2ff9e90facd917d4344733","created_at":"2026-08-02T16:58:28Z","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/white-mayonnaise"}