{"id":7052,"slug":"boiled-turnips","title":"BOILED TURNIPS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["turnips","salt","butter","pepper"],"ingredients_norm":["turnip","salt","butter","pepper"],"steps":["Have the turnips peeled and sliced.","Drop the slices into a stew-pan with boiling water enough to cover generously.","Cook until tender, then drain well.","They are now ready to mash or chop.","If they are to be served mashed, put them back in the stew-pan; mash with a wooden vegetable masher, as metal is apt to impart an unpleasant taste.","Season with salt, butter, and a little pepper.","Serve at once."],"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:w35:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"9323d76d37fd50bec9c1b5581d77264b45a126f8833c88a3259c428fb75b7f38","created_at":"2026-08-02T16:57:06Z","updated_at":"2026-08-02T16:57:06Z","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-turnips"}