{"id":6902,"slug":"pickled-meat-home-made-corned-beef","title":"PICKLED MEAT--HOME-MADE CORNED BEEF","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["four quarts of water","enough salt to float an egg","four or five pounds brisket of beef","whole and ground peppers","one large clove of garlic","one tablespoon of sugar","one bay leaf","one teaspoon of saltpetre"],"ingredients_norm":["water","enough salt to float egg","brisket of beef","whole and ground pepper","garlic","sugar","bay leaf","saltpetre"],"steps":["Take four quarts of water, adding enough salt to float an egg, boil this salted water.","When cool take four or five pounds brisket of beef, seasoned with whole and ground peppers, one large clove of garlic, pierced in different parts of the beef, one tablespoon of sugar, one bay leaf and one teaspoon of saltpetre.","Put meat into deep stone pot, pour the boiled water over it and store in a cool place for ten days or two weeks."],"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:w24:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"092f15e5bd08e4605199d8f1cd41751529f89e1503aaec7f61c8cc6ef8d2f190","created_at":"2026-08-02T16:56:16Z","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/pickled-meat-home-made-corned-beef"}