{"id":7022,"slug":"carrots-and-peas","title":"CARROTS AND PEAS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one pint of carrots","one pint cooked green peas","two tablespoons of flour","salt","pepper","sugar","two tablespoons of fat or butter","one-half cup of milk or soup stock","carrot water"],"ingredients_norm":["carrot","cooked green pea","flour","salt","pepper","sugar","fat or butter","milk or soup stock","carrot water"],"steps":["Wash, scrape and cut one pint of carrots in small cubes, cook until tender, drain and reserve one-half cup of carrot water.","Mix carrots well with one pint cooked green peas.","Sprinkle with two tablespoons of flour, salt, pepper and sugar to taste, add two tablespoons of fat or butter, one-half cup of milk or soup stock and carrot water, boil a little longer and serve."],"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:w33:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"cde6b306fa0585f968cae3fa3b6ca471740c699d5165819441e835b3c3fc9af9","created_at":"2026-08-02T16:57:04Z","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/carrots-and-peas"}