{"id":7344,"slug":"krosphada","title":"KROSPHADA","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["two sliced onions","two ounces of sugar","two ounces of spices","pepper and salt to taste","a pint of pure malt vinegar","six beaten eggs","sufficient crumbled ginger-bread"],"ingredients_norm":["onion","sugar","spice","pepper and salt","pure malt vinegar","egg","sufficient crumbled ginger bread"],"steps":["Place two sliced onions with two ounces each of sugar and spices, pepper and salt to taste, in a pint of pure malt vinegar and boil gently until the onions are nearly done.","Let it cool a little and then stir in six beaten eggs and sufficient crumbled ginger-bread to make the whole quite thick.","Place again over the fire for a few minutes, stirring frequently and mashing the mixture into a uniform paste, but be very careful that it does not boil."],"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:w57:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"7e98f64d359bd1996287c1cb1fa08520690677cf2387aaf11e098799de89bcb1","created_at":"2026-08-02T16:59:23Z","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/krosphada"}