{"id":6897,"slug":"carnatzlich-roumanian","title":"CARNATZLICH (ROUMANIAN)","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one pound of tenderloin, chopped","an egg","a little paprika","black pepper","salt","four cloves of garlic"],"ingredients_norm":["tenderloin","egg","little paprika","black pepper","salt","garlic"],"steps":["One pound of tenderloin, chopped, add an egg, a little paprika, black pepper, salt and four cloves of garlic (which have been scraped, and let stand in a little salt for ten minutes, and then mashed so it looks like dough).","Form this meat mixture into short sausage-like rolls; boil one-half hour and serve at once.","Serve this dish with Slaitta. (See Vegetables.)"],"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:w23:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.97,"content_hash":"06da78fca4251114fc6a47d90e97ecb4c0bc7bacc4e9a445bd0875d39d72396f","created_at":"2026-08-02T16:56:16Z","updated_at":"2026-08-02T16:56:16Z","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/carnatzlich-roumanian"}