{"id":6928,"slug":"giblets","title":"GIBLETS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["heart","liver","gizzard","neck","cold water"],"ingredients_norm":["heart","liver","gizzard","neck","cold water"],"steps":["Wash them; put them in cold water and cook until tender.","This will take several hours.","Serve with the chicken; or mash the liver, mince the heart and gizzard and add them to the brown sauce.","Save the stock in which they are cooked for making the sauce."],"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:w26:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"61a123808904ca54fa36773e98a45d0aa1c36b8242d092b82f82bbca34a10cd7","created_at":"2026-08-02T16:56:16Z","updated_at":"2026-08-02T16:56:16Z","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/giblets"}