{"id":6681,"slug":"brown-flour-soup-no-2","title":"BROWN FLOUR SOUP, No. 2","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["two tablespoons of fresh butter","four tablespoons of flour","one quart water","salt","pepper","a little nutmeg","one pint of milk"],"ingredients_norm":["fresh butter","flour","water","salt","pepper","little nutmeg","milk"],"steps":["Heat two tablespoons of fresh butter in a spider, add four tablespoons of flour to it and brown to light golden brown.","Then add one quart water, stirring constantly.","Season with salt and pepper and a little nutmeg.","Add one pint of milk, let boil up once or twice and 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:w8:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.97,"content_hash":"c477001314eaa30a7a6ebdd94584666de1f71c0aefa0d2b9d9d9157936bedfeb","created_at":"2026-08-02T16:54:26Z","updated_at":"2026-08-02T16:54:26Z","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/brown-flour-soup-no-2"}