{"id":6812,"slug":"raisin-sauce","title":"RAISIN SAUCE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["some fat","a tablespoon of flour","hot soup","a handful of raisins","some pounded almonds","a few slices of lemon","a tablespoon of vinegar","brown sugar to taste","a few cloves","cinnamon","part of a stick of horseradish (optional)","the crust of a rye loaf (optional)"],"ingredients_norm":["fat","flour","hot soup","raisin","pounded almond","few slices of lemon","vinegar","brown sugar","few clove","cinnamon","part of stick of horseradish","crust of rye loaf"],"steps":["Brown some fat in a spider, stir in a tablespoon of flour; stir until it becomes a smooth paste; then add hot soup, stirring constantly; add a handful of raisins, some pounded almonds, a few slices of lemon, also a tablespoon of vinegar; brown sugar to taste: flavor with a few cloves and cinnamon, and if you choose to do so, grate in part of a stick of horseradish and the crust of a rye loaf."],"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:w16:18","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"1b34ae939c394739fecc6c1d22cdc6540ed8453d3c5c535f73d79037936dee1d","created_at":"2026-08-02T16:55:32Z","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-sauce"}