{"id":7000,"slug":"cold-slaw","title":"COLD SLAW","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["a firm, white head of cabbage","one onion","a sour apple","salt","white pepper","a liberal quantity of white sugar","one tablespoon of goose oil or butter","some white wine vinegar"],"ingredients_norm":["firm white head of cabbage","onion","sour apple","salt","white pepper","liberal quantity of white sugar","goose oil or butter","white wine vinegar"],"steps":["Take a firm, white head of cabbage; cut it in halves; take out the heart and cut as fine as possible on slaw-cutter.","Cut up one onion at the same time and a sour apple.","Sprinkle with salt and white pepper and a liberal quantity of white sugar.","Mix this lightly with two forks.","Heat one tablespoon of goose oil or butter, and mix it thoroughly in with the cabbage.","Heat some white wine vinegar in a spider; let it come to a boil and pour over the slaw, boiling.","Keep covered for a short time. Serve cold."],"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:w31:18","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"36c7ac184cbc9ab00025af2cc078ebc285c4af515d850aebfc1af5a0c2560238","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/cold-slaw"}