{"id":7265,"slug":"pear-dumpling-birne-kloesse","title":"PEAR DUMPLING (BIRNE KLOESSE)","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["Half a loaf of white bread (stale)","One cup of suet, chopped very fine","One cup of flour","One egg","Salt and spices to taste","One-half teaspoon of baking-powder","About one pound of prunes","About one pound of pears","One cup of brown sugar","Two pieces of stick cinnamon","A dash of claret","Cold water"],"ingredients_norm":["loaf of white bread","suet","flour","egg","salt and spice","baking powder","prune","pear","brown sugar","cinnamon","claret","cold water"],"steps":["Take half a loaf of white bread or as much stale white bread, soak the white part and grate the crust.","Add one cup of suet chopped very fine, one cup of flour, one egg, salt and spices to taste, and one-half teaspoon of baking-powder.","Make this into a dumpling.","Put it on a tiny plate in a large kettle.","Lay prunes and pears around, about a pound of each, one cup of brown sugar, two pieces of stick cinnamon, dash of claret and cold water to almost cover.","Cover kettle tightly and boil four hours.","Serve hot.","Prunes and dried apples may be used as well."],"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:w51:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"1caf95e46d2df29e9c312e7b0eec6862172bf1d32dd876591567f91f0dc38d16","created_at":"2026-08-02T16:58:44Z","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/pear-dumpling-birne-kloesse"}