{"id":6977,"slug":"puree-of-celeriac","title":"PURÉE OF CELERIAC","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one quart of boiled and strained celeriac","two tablespoons of butter","two tablespoons of flour","one teaspoon of salt","a half cup of cream","toast or fried bread (for serving)"],"ingredients_norm":["boiled and strained celeriac","butter","flour","salt","cream","toast or fried bread"],"steps":["Boil the celeriac as directed above and press through a sieve.","To one quart take two tablespoons of butter blended with two tablespoons flour and cooked until smooth and frothy.","Add the strained celeriac and cook five minutes, stirring frequently.","Add one teaspoon of salt and a half cup of cream, cook five minutes longer.","Serve hot on toast or fried bread."],"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:w30:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"e36d87bf43b263322d3ca4715353d288cb264c987b90fd5aea0c1f2f20dc6a03","created_at":"2026-08-02T16:56:21Z","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/puree-of-celeriac"}