{"id":6967,"slug":"raisin-stuffing","title":"RAISIN STUFFING","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["Three cups of stale bread crumbs","One-half a cup of melted chicken fat","One cup of seeded raisins cut in small pieces","One teaspoon of salt","One-fourth teaspoon of white pepper"],"ingredients_norm":["stale bread crumb","chicken fat","raisins cut in small piece","salt","fourth teaspoon of white pepper"],"steps":["Take three cups of stale bread crumbs; add one-half a cup of melted chicken fat, one cup of seeded raisins cut in small pieces, one teaspoon of salt and one-fourth teaspoon of white pepper.","Mix thoroughly."],"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:w29:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"a1700a20e49326576275c76dea8f084f29ca6ae0f457ed1ed4b7fc55ff77cd2c","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/raisin-stuffing"}