{"id":7252,"slug":"dumplings-for-stew","title":"DUMPLINGS FOR STEW","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["two teaspoons of baking powder","two cups of flour","one egg","one cup of cold water","a little salt"],"ingredients_norm":["baking powder","flour","egg","cold water","little salt"],"steps":["Mix two teaspoons of baking powder with two cups of flour, one egg, one cup of cold water and a little salt.","Stir all lightly together and drop the batter from the spoon into the stew while the water continues to boil.","Cover closely and do not uncover for twenty minutes, boiling constantly, but not too hard.","Serve immediately in the stew."],"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:w49:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"230c795bc7b8fa464b0884cd24eaa5a3ddfb9083818af4798537b13ba24c75bb","created_at":"2026-08-02T16:58:44Z","updated_at":"2026-08-02T16:58:44Z","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/dumplings-for-stew"}