{"id":7199,"slug":"brain-salad","title":"BRAIN SALAD","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["Brains","One-half cup vinegar","Pinch of sugar","Pinch of salt and pepper","Parsley","Mayonnaise (optional)"],"ingredients_norm":["brain","vinegar","sugar","salt and pepper","parsley","mayonnaise"],"steps":["Scald brains with boiling hot water to cleanse thoroughly.","Boil until tender, in fresh cold salt water, being careful to remove from water while it is yet firm.","Slice lengthwise and lay in dish.","Pour over one-half cup of vinegar, which has been sweetened with a pinch of sugar to remove sharp taste, pinch of salt and pepper.","Garnish with parsley and serve cold. Can also be served with mayonnaise."],"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:w46:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"ccd8710246b92ed49df7ae16d7228c8a8c377ff47819cc360729d49758f7db6d","created_at":"2026-08-02T16:58:36Z","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/brain-salad"}