{"id":7091,"slug":"potatoes-and-pears","title":"POTATOES AND PEARS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["two tablespoons of fat","chopped onion","two tablespoons of flour","1-1/2 cups of water","salt","brown sugar","a little cinnamon","four medium-sized cooking pears","six medium, raw potatoes"],"ingredients_norm":["fat","onion","flour","water","salt","brown sugar","little cinnamon","sized cooking pear","raw potato"],"steps":["Heat two tablespoons of fat, add chopped onion and two tablespoons of flour; when flour is brown, add 1-1/2 cups of water, stir and cook until smooth, add salt, brown sugar and a little cinnamon to taste.","Quarter four medium-sized cooking pears, but do not peel, cook them in the brown sauce, then add six medium, raw potatoes, pared, and cook until tender."],"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:w38:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"b9b67dc351f7a20e76c43cc691116112805762e91b49c271d733de40cdb58bed","created_at":"2026-08-02T16:57:06Z","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/potatoes-and-pears"}