{"id":6904,"slug":"enchiladas","title":"ENCHILADAS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["cornmeal","wheat flour","water","one cup of sausage","one-half grated onion","one tablespoon of Worcestershire sauce","two tablespoons of drippings","two tablespoons of flour","one cup of soup stock","one cup of strained tomatoes","two tablespoons of vinegar","one tablespoon of Spanish pepper sauce"],"ingredients_norm":["cornmeal","wheat flour","water","sausage","onion","worcestershire sauce","dripping","flour","soup stock","strained tomato","vinegar","spanish pepper sauce"],"steps":["Make a dough of cornmeal and wheat flour and water.","Roll it out in thin, round cakes; cook quickly in a pan that has not been greased, then roll in a cloth to keep soft and warm.","Grind one cup of sausage, add one-half grated onion, one tablespoon of Worcestershire sauce, and fill the warm cakes with this mixture.","Roll them when filled.","Pour over them a sauce made of two tablespoons of drippings into which two tablespoons of flour have been smoothed.","Add one cup of soup stock, one cup of strained tomatoes, two tablespoons of vinegar, one tablespoon of Spanish pepper sauce."],"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:w24:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"f0bf085ff59bf0fbc4733e02fdbe22a08193d6fd29b22e25dcb13ef7ec6ae3e5","created_at":"2026-08-02T16:56:16Z","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/enchiladas"}