{"id":6987,"slug":"carrots","title":"CARROTS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["carrots","salt","boiling water","butter","pepper","cream sauce"],"ingredients_norm":["carrot","salt","boiling water","butter","pepper","cream sauce"],"steps":["Scrape the carrots lightly; cut them into large dice or slices.","Drop them into salted boiling water, allowing one teaspoon of salt to one quart of water.","Boil until tender; drain.","Serve with butter and pepper or with cream sauce."],"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:w31:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"da61ea411eeef7360dd334b31adab99b2487a6ec53a19fff3798d2525d621613","created_at":"2026-08-02T16:57:04Z","updated_at":"2026-08-02T16:57:04Z","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/carrots"}