{"id":7004,"slug":"creamed-new-cabbage","title":"CREAMED NEW CABBAGE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one pint of boiled and minced new cabbage","one-half pint of hot milk","one tablespoon of butter","one teaspoon of flour","one-half teaspoon each of salt and pepper","one teaspoon finely minced parsley","a generous dash of sweet paprika"],"ingredients_norm":["boiled and minced new cabbage","hot milk","butter","flour","each of salt and pepper","parsley","sweet paprika"],"steps":["To one pint of boiled and minced new cabbage add one-half pint of hot milk, one tablespoon of butter, one teaspoon of flour, one-half teaspoon each of salt and pepper, one teaspoon finely minced parsley and a generous dash of sweet paprika.","The butter and flour should be creamed together before stirring in.","Let simmer for about ten minutes, stirring occasionally to keep from burning.","Serve hot on toasted bread."],"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:w32:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"4524483b423804bf5588745c5d4fea7f82ce5ee1eece7c0b6501232c4943dd02","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/creamed-new-cabbage"}