{"id":7625,"slug":"raisin-and-rhubarb-pie","title":"RAISIN AND RHUBARB PIE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one cup of rhubarb","one cup of raisins","two tablespoons of melted butter or chicken fat","grated rind and juice of one lemon","one cup of sugar","one well beaten egg","one-quarter cup of bread or cracker crumbs","one-half teaspoon of salt","two rounds of pastry"],"ingredients_norm":["rhubarb","raisin","butter or chicken fat","rind and juice of lemon","sugar","egg","bread or cracker crumb","salt","rounds of pastry"],"steps":["Chop one cup of rhubarb and one cup of raisins together, add two tablespoons of melted butter or chicken fat, grated rind and juice of one lemon, one cup of sugar, one well beaten egg, one-quarter cup of bread or cracker crumbs, one-half teaspoon of salt; mix all ingredients thoroughly.","Bake between two rounds of pastry.","Canned rhubarb may be used."],"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:w82:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"8d1d73fcb8fe591bcf7bf42d359eea0506f25457a0cd11ad8570a96893c22a09","created_at":"2026-08-02T17:02:55Z","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/raisin-and-rhubarb-pie"}