{"id":6605,"slug":"filled-lemons","title":"FILLED LEMONS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["good-sized lemons","one box of boneless sardines","six anchovies","two green peppers","lemon-juice","pimento","horseradish","watercress"],"ingredients_norm":["sized lemon","boneless sardine","anchovy","green pepper","lemon juice","pimento","horseradish","watercress"],"steps":["Select good-sized lemons; cut off tip to stand the lemon upright; cut top for cover.","Scoop out all the lemon pulp, and put in a bowl; put shells in a bowl of cold water.","For six lemons take one box of boneless sardines, six anchovies, and two green peppers, cut very fine.","Wet with lemon-juice until moist; fill in shells after wiping dry; insert a pimento on top; put on cover of lemon; serve on doily with horseradish and watercress."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":"6","yield_text":"For six lemons","difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w3:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"7e08cfb8065e3d72a9b589f7d91d897ba837c23c351165a31f2df171e20d1752","created_at":"2026-08-02T16:53:50Z","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/filled-lemons"}