{"id":6646,"slug":"julienne-soup","title":"JULIENNE SOUP","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["soup stock","one cup green peas","three carrots","some cabbage","water","two tablespoons of flour","hot fat","some livers and gizzards of fowls"],"ingredients_norm":["soup stock","green pea","carrot","cabbage","water","flour","hot fat","livers and gizzards of fowl"],"steps":["Have soup stock ready.","Boil in water until tender one cup green peas, three carrots cut up in small pieces, and some cabbage chopped fine.","Brown two tablespoons of flour in a skillet in hot fat, then stir in the vegetables.","Fry some livers and gizzards of fowls, if handy, and add, then stir in the strained soup stock."],"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:w5:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"0939cf24326c06f226232d9c2790722cf32acf2740433bfc9fcf092c9928c8e2","created_at":"2026-08-02T16:54:26Z","updated_at":"2026-08-02T16:54:26Z","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/julienne-soup"}