{"id":7271,"slug":"pear-kugel","title":"PEAR KUGEL","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["One cup of rendered fat","One cup of sugar","One-half loaf of bread, previously soaked and pressed dry","A little salt","One-fourth cup of flour","Pears","Water","Sugar","Claret"],"ingredients_norm":["rendered fat","sugar","loaf of bread previously soaked and pressed dry","little salt","fourth cup of flour","pear","water","claret"],"steps":["Cream one cup of rendered fat with one cup of sugar.","Add one-half loaf of bread, previously soaked and pressed dry, a little salt, one-fourth cup of flour.","Grease pudding-dish.","Put in alternate layers of the mixture and pears that have been boiled with water, sugar and claret.","Bake slowly three hours."],"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:w51:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f29c53730b7e976a01fe00e28c29b348383d826ef3d7b95ed4474dfbf53a14fa","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-kugel"}