{"id":6595,"slug":"sardellen","title":"SARDELLEN","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one-quarter pound salted sardellen","one-half pound sweet butter","toasted cracker or bread","egg"],"ingredients_norm":["salted sardellen","sweet butter","toasted cracker or bread","egg"],"steps":["Take one-quarter pound salted sardellen and soak in water over night.","Bone the next morning, put in cloth and press until dry; chop very fine, almost to a paste.","Take one-half pound sweet butter, stir to a cream and add the sardellen.","Serve on toasted cracker or bread.","Sprinkle with the grated yellow and grated white of egg."],"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:w2:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"a0b099449a81811972f965f007f7362c56feb55205685fb0fd4bce0e89f0bc4e","created_at":"2026-08-02T16:53:40Z","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/sardellen"}