{"id":6966,"slug":"chestnut-stuffing","title":"CHESTNUT STUFFING","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["Two cups of chestnuts","Boiling salted water","One-fourth cup of melted chicken fat","One-fourth teaspoon of pepper","Three-fourths of a teaspoon of salt","One cup of grated bread crumbs","Enough soup stock to moisten"],"ingredients_norm":["chestnut","boiling salted water","fourth cup of melted chicken fat","fourth teaspoon of pepper","fourths of teaspoon of salt","bread crumb","enough soup stock to moisten"],"steps":["Shell and blanch two cups of chestnuts.","Cook in boiling salted water until tender.","Drain and force through a colander or a potato ricer.","Add one-fourth cup of melted chicken fat, one-fourth teaspoon of pepper, three-fourths of a teaspoon of salt, one cup of grated bread crumbs, and enough soup stock to moisten."],"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:w29:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"ab38d54e0791bfd1ae450bae9dcecf0b783503becfa8d08a9383fca8d65f5d00","created_at":"2026-08-02T16:56:21Z","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/chestnut-stuffing"}