{"id":6950,"slug":"smoked-goose-breast","title":"SMOKED GOOSE BREAST","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["breast of a fat goose","salt","pepper","saltpetre"],"ingredients_norm":["breast of fat goose","salt","pepper","saltpetre"],"steps":["Take the breast of a fat goose; leave the skin on.","Rub well with salt, pepper and saltpetre.","Pack in a stone jar and let it remain pickled thus four or five days.","Dry well, cover with gauze and send away to be smoked."],"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:w28:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"10b1cca7b1887496c3b7015a10c93c24248794c39da4a97d6bbd83d6d24be17d","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/smoked-goose-breast"}