{"id":7045,"slug":"spinach-fleischig","title":"SPINACH--FLEISCHIG","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["1 quart of spinach","1 tablespoon of drippings","1 tablespoon of flour","salt","pepper","ginger","1 cup of soup stock or some beef gravy","hard-boiled eggs"],"ingredients_norm":["spinach","dripping","flour","salt","pepper","ginger","soup stock or some beef gravy","hard boiled egg"],"steps":["Boil a quart of spinach about fifteen minutes, drain thoroughly through a colander and chop extremely fine.","Heat one tablespoon of drippings in a saucepan, rub one tablespoon of flour in it, add salt, pepper and ginger to taste.","Add one cup of soup stock to the whole or some beef gravy.","Put the spinach in the sauce, let boil for five minutes.","Garnish with hard-boiled eggs or use only the hard-boiled whites for decoration, rub the yolks to a powder and mix through the spinach."],"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:w35:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"2e4bb9af40aad85b55790d85792a36c81a3ae8d5b459501def6384683b76eef7","created_at":"2026-08-02T16:57:06Z","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/spinach-fleischig"}