{"id":6647,"slug":"rice-broth","title":"RICE BROTH","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["beef or mutton","all kinds of vegetables","one-half cup of rice","about two potatoes","the beaten yolk of an egg","strained stock of chicken broth"],"ingredients_norm":["beef or mutton","all kinds of vegetable","rice","potato","egg yolk","strained stock of chicken broth"],"steps":["May be made either of beef or mutton, adding all kinds of vegetables.","Boil one-half cup of rice separately in a farina kettle.","Strain the beef or mutton broth.","Add the rice and boil one-half hour longer, with potatoes, cut into dice shape; use about two potatoes.","Then add the beaten yolk of an egg.","Strained stock of chicken broth added to this soup makes it very palatable and nutritious for the sick."],"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:w5:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f3a0056dbd6e6558e080afa459f0c23cab6b50c24af5ba63c483c7d118d8ccb7","created_at":"2026-08-02T16:54:26Z","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/rice-broth"}