{"id":7043,"slug":"spinach","title":"SPINACH","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["spinach (large leaves)","cold salt water","water (1 cup per quart of spinach)"],"ingredients_norm":["spinach","cold salt water","water"],"steps":["Cut off the roots and pick it over carefully, cutting off all the withered leaves and stems.","Put the leaves in cold salt water to soak for half an hour.","Shake the leaves about and turn them over several times, drop them in a large pan of water; rinse well; lift them out separately and drop back into a second pan of water. Continue washing in fresh water until there is not a grain of sand to be found in the bottom of the pan.","In cooking be careful not to put too much water in the pot. A cup is plenty for one quart of spinach.","Let the water come to a boil.","Then lift the spinach out of the pan with the cold water dripping from it and put it into the pot, into the boiling water.","Put the lid on the pot.","Turn the fire a little low and let it cook slowly for fifteen minutes, stirring every now and then to keep it from sticking to the bottom of the pot."],"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:w34:16","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"22c857028fea0fc7f1ce120910029e9c5d2daa74931812cbd542ea5bff627870","created_at":"2026-08-02T16:57:04Z","updated_at":"2026-08-02T16:57:04Z","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/spinach"}