{"id":8010,"slug":"radish-preserves-russian-style","title":"RADISH PRESERVES (RUSSIAN STYLE)","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["black radishes","honey","sugar","white ginger","walnuts"],"ingredients_norm":["black radish","honey","sugar","white ginger","walnut"],"steps":["Take black radishes, clean and cut them in strips.","Weigh, and to three pounds of radishes take one pound of honey and one and one-half pounds of sugar.","Set the radishes on to boil with water, pour off this water.","Add fresh water and let cook awhile; pour off the second water.","Add the honey to radishes and let cook well.","Then add the sugar and let cook again.","When the radishes begin to get brown add one-quarter pound of white ginger, and some walnuts broken into quarters. Stir.","When brown, remove from stove. Must come out of the pan dry; no syrup must remain."],"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:w114:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"ca7f1ff2c588c290ed5674d21d712f2700334a070cd72a7b3ecc606e0da73a47","created_at":"2026-08-02T17:07:29Z","updated_at":"2026-08-02T17:07:29Z","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/radish-preserves-russian-style"}