{"id":6695,"slug":"beer-soup-parve","title":"BEER SOUP (PARVE)","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["beer","one-third water","sugar","the grated crust of stale rye bread","stick cinnamon","a little lemon juice","small pieces of zwieback (rusk)","dried currants"],"ingredients_norm":["beer","third water","sugar","crust of stale rye bread","cinnamon","little lemon juice","zwieback","dried currant"],"steps":["Mix the beer with one-third water, boil with sugar and the grated crust of stale rye bread, add stick cinnamon and a little lemon juice.","Pour over small pieces of zwieback (rusk).","Some boil a handful of dried currants. When done add both currants and juice."],"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:w9:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"ba7e8fdd2f3b819f85937fb918eade7b19ff2db22214abc5e5d859232142a652","created_at":"2026-08-02T16:54:26Z","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/beer-soup-parve"}