{"id":7675,"slug":"rothe-gritze","title":"ROTHE GRITZE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["1 cup currant juice, sufficiently sweetened","pinch of salt","cornstarch (enough to thicken; about 1/4 cup dissolved in cold water)","cream (for serving)"],"ingredients_norm":["currant juice sufficiently sweetened","salt","cornstarch","cream"],"steps":["Take one cup of currant juice, sufficiently sweetened, and a pinch of salt.","Let this boil and add to it enough cornstarch to render it moderately thick and then boil again for ten minutes.","It should be eaten cold with cream. (About one-quarter cup of cornstarch dissolved in cold water will be sufficient to thicken.)"],"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:w86:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"99d8ae5ea11b77832206fe9e9982cb975f3f55c042b56089ed1da87104210454","created_at":"2026-08-02T17:02:55Z","updated_at":"2026-08-02T17:02:55Z","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/rothe-gritze"}