{"id":6815,"slug":"knoblauch-sauce-garlic","title":"KNOBLAUCH SAUCE (GARLIC)","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["a tablespoon of drippings, either of meat or goose","one or two cloves of garlic","a tablespoon of flour","a cup of soup stock or warm water","salt","pepper to taste"],"ingredients_norm":["drippings either of meat or goose","garlic","flour","soup stock or warm water","salt","pepper"],"steps":["Heat a tablespoon of drippings, either of meat or goose in a frying-pan; cut up one or two cloves of garlic very fine and let it brown slightly in the heated fat; add a tablespoon of flour, a cup of soup stock or warm water, salt, pepper to taste."],"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:w16:21","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"ba1d1c40be0b029402332f4197c5c91615df2258fc36e8f5f7f8edbd016b8f88","created_at":"2026-08-02T16:55:32Z","updated_at":"2026-08-02T16:55:32Z","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/knoblauch-sauce-garlic"}