{"id":6990,"slug":"flemish-carrots","title":"FLEMISH CARROTS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one quart of carrots","one quart of boiling water","one teaspoon of salt","two tablespoons fat","one small onion","one teaspoon of sugar","one-quarter teaspoon of salt","one-eighth teaspoon of white pepper","one and one-half cups of soup stock","one teaspoon chopped parsley"],"ingredients_norm":["carrot","boiling water","salt","fat","onion","sugar","eighth teaspoon of white pepper","and half cups of soup stock","parsley"],"steps":["Scrape, slice and cook one quart of carrots in one quart of boiling water to which has been added one teaspoon of salt, until tender; drain.","Heat two tablespoons fat, add one small onion, brown lightly.","Add the carrots, season with one teaspoon of sugar, one-quarter teaspoon of salt, one-eighth teaspoon of white pepper and shake well over the fire for ten minutes.","Add one and one-half cups of soup stock, cover and simmer for one-half hour.","Then add one teaspoon chopped parsley and serve hot."],"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:w31:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"0ef1cc8e01f1384f36ef1f5e9f637ebf8bb7f7dd05fc9cf8f8f13c2bfae4341e","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/flemish-carrots"}