{"id":7927,"slug":"beet-and-horseradish-relish","title":"BEET AND HORSERADISH RELISH","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["three cups of cold, boiled beets","one-half cup of grated horseradish","one-quarter teaspoon of pepper","one teaspoon of salt","two tablespoons of sugar","vinegar (as much as will absorb)"],"ingredients_norm":["cold boiled beet","horseradish","pepper","salt","sugar","vinegar"],"steps":["Take the cold, boiled beets and grate.","Add the grated horseradish.","Season with pepper, salt and sugar.","Add all the vinegar the horseradish and beets will absorb.","Place in a covered jar or glass and it is ready for use."],"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:w108:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"7462ed63f29a25094b4d3e3c8fb71f80211203c8fa1c882c050f1dbddefa701b","created_at":"2026-08-02T17:05:39Z","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/beet-and-horseradish-relish"}