{"id":6988,"slug":"lemon-carrots","title":"LEMON CARROTS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one pint of carrots","salted water","one teaspoon of minced parsley","a grating of loaf sugar","one-half teaspoon of paprika","one tablespoon of butter","the juice of half a lemon"],"ingredients_norm":["carrot","salted water","parsley","grating of loaf sugar","paprika","butter","juice of half lemon"],"steps":["Pare and cut into dice, and simmer in salted water until tender, but not pulpy.","Drain, return to the fire.","For one pint of carrots add one teaspoon of minced parsley, a grating of loaf sugar, one-half teaspoon of paprika, one tablespoon of butter and the juice of half a lemon.","Heat through, shaking the dish now and then, so that each piece of the vegetable will be well coated with the mixture or dressing."],"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:w31:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"30e6fe642da7d04f71027ece1280394d00ede374262f0aed5d0d6bf91f13b446","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/lemon-carrots"}