{"id":7023,"slug":"green-peas-and-egg-barley-pfarvel","title":"GREEN PEAS AND EGG BARLEY (PFÄRVEL)","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["pfärvel","one-quarter cup of butter or other fat","one quart of boiling water","one-half cup of sugar","one-half teaspoon of salt","one can or one-half peck of green peas"],"ingredients_norm":["pfarvel","butter or other fat","boiling water","sugar","salt","peck of green pea"],"steps":["Make the pfärvel.","Heat one-quarter cup of butter or other fat, add the pfärvel and when golden brown, add one quart of boiling water, one-half cup of sugar, one-half teaspoon of salt, and one can or one-half peck of green peas strained.","Set in moderate oven and bake one-half hour or until every kernel stands out separately.","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:w33:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"ed095a5a0eab5ab36bf52f07af78024fec978ea37e2dbbd273ec37981347a868","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/green-peas-and-egg-barley-pfarvel"}