{"id":6975,"slug":"baked-beets","title":"BAKED BEETS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["large beetroot","drippings","pepper","salt","stock"],"ingredients_norm":["beetroot","dripping","pepper","salt","stock"],"steps":["Boil large beetroot about two hours, being careful not to pierce it.","When cold mash very smooth.","Add a little drippings, pepper, salt and stock.","Place in a greased pan and bake one hour."],"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:w30:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"0d6b246a7928963e0d8070d27981870cd7e3ea9f6105fa900de551c9c7cfe88c","created_at":"2026-08-02T16:56:21Z","updated_at":"2026-08-02T16:56:21Z","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/baked-beets"}