{"id":7151,"slug":"boiled-celery-root-salad","title":"BOILED CELERY ROOT SALAD","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["celery roots","salt","sugar","white pepper","white wine vinegar","a few large raisins (optional)","fresh lettuce leaves"],"ingredients_norm":["celery root","salt","sugar","white pepper","white wine vinegar","few large raisin","fresh lettuce leaf"],"steps":["Pare and wash the celery roots.","Put on to boil in a little salted water, and when tender remove from the water and set away until cool.","Cut in slices about an eighth of an inch thick.","Sprinkle each slice with fine salt, sugar and white pepper.","Pour enough white wine vinegar over the salad to cover.","A few large raisins boiled will add to the appearance of this salad.","Serve cold in a salad bowl, lined with fresh lettuce leaves."],"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:w43:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"40b25e14b404db184d2837ddff4fca108be38b7ed72ca0f6e853cdb17a1f4fe9","created_at":"2026-08-02T16:58:28Z","updated_at":"2026-08-02T16:58:28Z","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/boiled-celery-root-salad"}