{"id":7126,"slug":"chestnuts-with-celery-turkish","title":"CHESTNUTS WITH CELERY (TURKISH)","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["table celery","some celery root","roasted chestnuts","two tablespoons of olive oil","one tablespoon of lemon juice","salt","pepper"],"ingredients_norm":["table celery","celery root","roasted chestnut","olive oil","lemon juice","salt","pepper"],"steps":["Clean and cut table celery and some celery root.","Take roasted chestnuts, season with two tablespoons of olive oil; put on to boil with the celery and one tablespoon of lemon juice; boil all until celery is tender, season with salt and pepper and serve hot."],"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:w40:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"9b1f776ec9ca7d3ce3f21fccfc7b90d1783e1bdf50cad67c54a29bc467f63825","created_at":"2026-08-02T16:58:06Z","updated_at":"2026-08-02T16:58:06Z","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/chestnuts-with-celery-turkish"}