{"id":7256,"slug":"milk-or-potato-noodles","title":"MILK OR POTATO NOODLES","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["seven or eight potatoes","two eggs","salt","enough flour","milk","lumps of butter","butter","bread crumbs browned in butter"],"ingredients_norm":["potato","egg","salt","enough flour","milk","lumps of butter","butter","bread crumbs browned in butter"],"steps":["Boil seven or eight potatoes, peel and let them stand several hours to dry.","Grate them and add two eggs, salt and enough flour to make a dough thick enough to roll.","Roll into long, round noodles as thick as two pencils and cut to length of baking-pan.","Butter pan and lay noodles next to each other.","Cover with milk and lumps of butter and bake fifteen minutes, till yellow.","Serve immediately with bread crumbs browned in butter."],"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:w50:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"fea147f76f6b4693c8823c2a25c981e6f1c06c231ffcb3ed9397c6e8f44ab588","created_at":"2026-08-02T16:58:44Z","updated_at":"2026-08-02T16:58:44Z","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/milk-or-potato-noodles"}