{"id":7147,"slug":"beet-salad","title":"BEET SALAD","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["Beets","Salt","Pepper","A tablespoon of brown sugar","Some caraway seeds","One medium-sized onion in slices","One-half cup of vinegar"],"ingredients_norm":["beet","salt","pepper","brown sugar","caraway seed","sized onion in slice","vinegar"],"steps":["Boil beets when tender, skin quickly white hot and slice them into a bowl.","Sprinkle salt, pepper, a tablespoon of brown sugar, some caraway seeds, one medium-sized onion in slices and pour over all one-half cup of vinegar which has been boiled.","With a fork mix the hot vinegar through the other ingredients."],"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:w42:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"493868be0f4e44f5c1a00f2bfa7075f86c3174475c6011841e551f2fd279dbe2","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/beet-salad"}