{"id":6707,"slug":"grated-irish-potato","title":"GRATED IRISH POTATO","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one large Irish potato, or two medium-sized ones","the white of one egg","the yolk of one egg","hot water (for rinsing)"],"ingredients_norm":["irish potato or medium sized one","egg white","egg yolk","hot water"],"steps":["Peel, wash and grate one large Irish potato, or two medium-sized ones.","Put it in a sieve and let hot water run over it until it is perfectly white.","Have the white of one egg beaten to a very stiff froth, then stir in the potatoes and twenty minutes before serving add it to the boiling soup.","Beat the yolk of one egg up in the soup tureen, and pour the hot soup over it, stirring carefully at first."],"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:w9:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"1f227ae29400545d6ecf45b2e03f4166e7ad50dfbf4679ebe0834875751c9cdb","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/grated-irish-potato"}