{"id":7005,"slug":"hot-slaw","title":"HOT SLAW","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["cabbage","salted fast-boiling water","one tablespoon of butter","one-half teaspoon of salt","dash of pepper and of cayenne","one-half to one cup of vinegar"],"ingredients_norm":["cabbage","salted fast boiling water","butter","salt","pepper and of cayenne","to cup of vinegar"],"steps":["Cut the cabbage into thin shreds as for cold slaw. (Use a plane if convenient).","Boil it until tender in salted fast-boiling water.","Drain it thoroughly.","Pour over it a hot sauce made of one tablespoon of butter, one-half teaspoon of salt, dash of pepper and of cayenne, and one-half to one cup of vinegar, according to its strength.","Cover the saucepan and let it stand on the side of the range for five minutes, so that the cabbage and sauce will become well incorporated."],"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:w32:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"579d988bc1c885202667490673d9d10a33cc8853ca4826d60fb64d785fe85623","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/hot-slaw"}