{"id":6943,"slug":"geschundene-gans","title":"GESCHUNDENE GANS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["a very fat goose","salt","ginger","a little garlic or onion"],"ingredients_norm":["fat goose","salt","ginger","little garlic or onion"],"steps":["Take a very fat goose for this purpose.","After cleaning and singeing, cut off neck, wings and feet.","Lay the goose on a table, back up, take a sharp knife, make a cut from the neck down to the tail.","Begin again at the top near the neck, take off the skin, holding it in your left hand, your knife in your right hand.","After all the skin is removed, place it in cold water.","Separate the breast from back and cut off joints.","Have ready in a plate a mixture of salt, ginger and a little garlic or onion, cut up fine.","Rub the joints and small pieces with this.","Make a small incision in each leg and four in the breast.","Put in each incision a small piece of garlic or onion.","Rub also with a prepared mixture of salt and ginger.","Put away in stone jar overnight or until you wish to use."],"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:w27:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"8dddb22ddca969c8ee70bfd96606748b4739f19953312c34984f4b2ab89974e0","created_at":"2026-08-02T16:56:21Z","updated_at":"2026-08-02T16:56:21Z","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/geschundene-gans"}