{"id":6813,"slug":"horseradish-sauce-no-1","title":"HORSERADISH SAUCE, No. 1","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["a good-sized stick of horseradish","some soup stock","a tablespoon of fat","salt and pepper to taste","a little grated stale bread","a few pounded almonds"],"ingredients_norm":["sized stick of horseradish","soup stock","fat","salt and pepper","little grated stale bread","few pounded almond"],"steps":["Grate a good-sized stick of horseradish; take some soup stock and a tablespoon of fat, salt and pepper to taste, a little grated stale bread, a few pounded almonds.","Let all boil up and then add the meat."],"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:w16:19","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"59970b5ab169f7782014114f604a893d8ca4eda00b759b4e226d38d521d11bb7","created_at":"2026-08-02T16:55:32Z","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/horseradish-sauce-no-1"}