{"id":7282,"slug":"potato-schalet","title":"POTATO SCHALET","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["5 or 6 large potatoes","1 onion","some bread (2 slices white bread, one inch thick, sufficient)","2 or 3 crackers","salt to taste","2 tablespoons boiling fat","1 beaten egg","plenty of hot fat (for pan)","1 cup cold water"],"ingredients_norm":["potato","onion","bread","cracker","salt","boiling fat","egg","plenty of hot fat","cold water"],"steps":["Peel and grate five or six large potatoes and one onion.","Soak some bread and two or three crackers. Press out the water and add to the potatoes and onion, salt to taste.","Add two tablespoons of boiling fat and one beaten egg.","Have plenty of hot fat in pan, put in the pudding, pour over it one cup of cold water.","Bake in hot oven one hour.","Two slices of white bread, one inch thick, will be sufficient bread for this schalet."],"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:w52:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"e86f97c313e9d9dc6594b67ccbc9c4f0e30b42e5ea7e7867ef4dce85d7fbf338","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/potato-schalet"}