{"id":6746,"slug":"fish-with-sauerkraut","title":"FISH WITH SAUERKRAUT","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["an onion","butter (or vegetable oil)","sauerkraut","fish","salt water","two minced onions","two egg yolks","a little pepper","a tablespoon of breadcrumbs"],"ingredients_norm":["onion","butter","sauerkraut","fish","salt water","egg yolk","little pepper","breadcrumb"],"steps":["Fry an onion in butter (or vegetable oil), add sauerkraut and cook.","Boil the fish in salt water, then bone and shred.","Fry two minced onions in butter or oil, put them into the kettle with the fish, add two egg yolks, butter or oil, a little pepper and a tablespoon of breadcrumbs; steam for half hour and serve with the kraut."],"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:w13:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"e3fb2ca89badc4869114b710e11dc535fdb869b997692f276cb0567f0dda4e93","created_at":"2026-08-02T16:54:26Z","updated_at":"2026-08-02T16:54:26Z","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/fish-with-sauerkraut"}