{"id":7389,"slug":"raisin-or-currant-buns","title":"RAISIN OR CURRANT BUNS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["two large potatoes","water","two-thirds cake of yeast","a cup of sugar","large lump of butter","teaspoon of salt","pint of flour","more flour","currants or raisins"],"ingredients_norm":["potato","water","thirds cake of yeast","sugar","lump of butter","salt","flour","more flour","currants or raisin"],"steps":["Boil two large potatoes and strain the water into a pitcher, dissolve two-thirds cake of yeast in a cup.","Put potatoes in a pan with a cup of sugar; large lump of butter, and teaspoon of salt. The heat of potatoes will melt the sugar and butter.","Mash with large masher to a cream; pour in rest of potato water, add pint of flour and mix together.","Then cover and set in a warm place all night.","In the morning add more flour, mix quickly and put currants or raisins in as you turn the dough.","Put in hot pans and bake in a hot oven.","Eat with butter, hot or cold."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":"This makes a delicious holiday bread.","difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w61:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"3a06fd83123a04cd306c064df7522420ae1e7f1b1fd7e5c12c41855196e24e67","created_at":"2026-08-02T16:59:57Z","updated_at":"2026-08-02T16:59:57Z","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-or-currant-buns"}