{"id":6785,"slug":"mustard-sauce-2","title":"MUSTARD SAUCE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["two tablespoons of vinegar","one of mustard","one teaspoon of oil or butter melted","pepper","salt","two hard-boiled eggs","a small onion","parsley"],"ingredients_norm":["vinegar","mustard","oil or butter","pepper","salt","hard boiled egg","onion","parsley"],"steps":["Mix two tablespoons of vinegar and one of mustard, one teaspoon of oil or butter melted, pepper and salt to taste.","Add this to two hard-boiled eggs chopped fine, with a small onion and about the same quantity of parsley as eggs; and mix all well together."],"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:w15:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"cd33e7edac79ad877b472acfe90354c5fb856846ec2362bc8f84d9d2c738a8bf","created_at":"2026-08-02T16:55:32Z","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/mustard-sauce-2"}