{"id":7247,"slug":"pfarvel-fleischig","title":"PFÄRVEL--FLEISCHIG","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["egg barley","fat","onions","hot soup stock or water"],"ingredients_norm":["egg barley","fat","onion","hot soup stock or water"],"steps":["Make as much egg barley as required.","Heat two tablespoons of fat, add one-quarter cup of onions, fry until golden brown.","Add the dried egg barley and brown nicely.","Place in a pudding-dish, add three cups of hot soup stock or water to more than cover.","Bake in a moderate oven about one hour or until the water has nearly all evaporated and the egg barley stands out like beads and is soft.","The onion may be omitted.","Serve hot in place of a vegetable."],"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:w49:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.85,"content_hash":"04e4d1ccdc3b4f771555faf68fca2157a33d8818035205690b0b8b9a26bbfdc6","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/pfarvel-fleischig"}