{"id":6859,"slug":"kischkes-russian-style","title":"KISCHKES--RUSSIAN STYLE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["beef casings","fat (1/3 cup)","flour (1 cup)","chopped onions","salt","pepper","2 large onions (for roasting)"],"ingredients_norm":["beef casing","fat","flour","onion","salt","pepper"],"steps":["Buy beef casings of butcher.","Make a filling of fat, flour (using one-third cup fat to one cup flour) and chopped onions.","Season well with salt and pepper.","Cut them in short lengths, fasten one end, stuff and then fasten the open end.","If they are not already cleaned the surface exposed after filling the casing is scraped until cleaned after having been plunged into boiling water.","Slice two large onions in a roasting-pan, and roast the kischkes slowly until well done and well browned.","Baste frequently with liquid in the pan.","For KISCHKES: Prepare as above. If the large casings are used they need not be cut in shorter lengths. Boil for three hours in plenty of water and when done, put in frying-pan with one tablespoon of fat, cover and let brown nicely. 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:w20:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"d3fcf3210de7ba4066c5dd7f9885cd3b74749688c689fbeb455343d42b8f5214","created_at":"2026-08-02T16:56:16Z","updated_at":"2026-08-02T16:56:16Z","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/kischkes-russian-style"}