{"id":7942,"slug":"palestine-soup","title":"PALESTINE SOUP","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["Three pounds of Jerusalem artichokes","Two quarts of stock","One onion","One turnip","One head of celery","Pepper and salt to taste","Yolks of three eggs","Potato flour (if needed)"],"ingredients_norm":["jerusalem artichoke","stock","onion","turnip","celery","pepper and salt","egg yolk","potato flour"],"steps":["Peel and cut the vegetables into slices and boil them in stock until tender, then rub through a hair sieve.","Beat the yolks of three eggs, add to the soup, and stir over the fire till just to the boiling point.","The soup should be about the thickness of rich cream. If not thick enough, a little potato flour may be added."],"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:w110:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"2d4e7cb3451ac1cf45216ab2015fda3c3485950a0fb6fd11481d9c36b20d80dd","created_at":"2026-08-02T17:05:39Z","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/palestine-soup"}