{"id":7124,"slug":"boiled-chestnuts-2","title":"BOILED CHESTNUTS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["chestnuts","sufficient salt","cream sauce"],"ingredients_norm":["chestnut","sufficient salt","cream sauce"],"steps":["Boil the chestnuts a few minutes; drain and remove the shells and skins.","Boil again until tender, adding sufficient salt to make them palatable.","Drain again; shake over the fire until dry; cover with cream sauce and serve at once.","If allowed to stand the chestnuts become heavy and unappetizing."],"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:w40:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"d43795eb9c21e1da9779737f65a3dff47df70d1bc96b50c9f06247699d0ef384","created_at":"2026-08-02T16:58:06Z","updated_at":"2026-08-02T16:58:06Z","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-chestnuts-2"}