{"id":8011,"slug":"beet-preserves-russian","title":"BEET PRESERVES (RUSSIAN)","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["beets","honey","sugar","white ginger","almonds"],"ingredients_norm":["beet","honey","sugar","white ginger","almond"],"steps":["Cut beets in strips like noodles, wash, cook in water one-half hour.","To three pounds of beets take one pound of honey and one pound of sugar.","When the beets have cooked on slow fire until white, strain off and add the honey.","Let cook well and add sugar; cook, add white ginger to taste, stirring continually.","Add one-quarter pound of almonds, cut in slices; one-quarter of an hour before being done, mix.","When the beets brown put in jars."],"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:w114:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"cc670906600938c534bbf73f52739e78a9dab2b7e4f7f8de6a8f4cb0232f2cd5","created_at":"2026-08-02T17:07:29Z","updated_at":"2026-08-02T17:07:29Z","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-preserves-russian"}