{"id":6701,"slug":"force-meat-for-kreplech","title":"FORCE-MEAT FOR KREPLECH","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one pound of beef, soup meat, cold veal, or lamb","one teaspoon of salt","one-eighth teaspoon of pepper","ginger or nutmeg","one-half teaspoon of onion juice","one egg","flour"],"ingredients_norm":["beef soup meat cold veal or lamb","salt","eighth teaspoon of pepper","ginger or nutmeg","onion juice","egg","flour"],"steps":["Chop one pound of beef, soup meat, cold veal, or take lamb chopped very fine.","Season with one teaspoon of salt, one-eighth teaspoon of pepper, ginger or nutmeg, one-half teaspoon of onion juice, mix with one egg.","This force-meat may also be made into balls one-half inch in diameter, roll the balls in flour and cook them in the boiling soup, or fry them in fat."],"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:w9:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"dbdf2652bb80e328ab3b1349fb76e277283cbc5dd6442a09202cf31cd2a5703b","created_at":"2026-08-02T16:54:26Z","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/force-meat-for-kreplech"}