{"id":6674,"slug":"spinach-soup","title":"SPINACH SOUP","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["two quarts of spinach","one-half cup of chopped onions","two tablespoons of butter","two tablespoons of flour","two cups of milk","one-half teaspoon of salt","pepper"],"ingredients_norm":["spinach","onion","butter","flour","milk","salt","pepper"],"steps":["Wash, pick over and cook two quarts of spinach for twenty minutes.","Drain, chop and rub through a sieve and return to the water in which it was cooked.","Add one-half cup of chopped onions, cook until thoroughly done.","Thicken with a white sauce made by melting two tablespoons of butter to which is added two tablespoons of flour; stir until smooth, add two cups of milk.","Season with one-half teaspoon of salt and pepper and add the spinach mixture.","For Cream of Lettuce Soup: Proceed as with spinach, substituting lettuce for 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:w7:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"0c086ab2bd1a63fd9fcd7fbfadd1ee79d28f7e90ec2ea2c53b24fa5ba35d4a2b","created_at":"2026-08-02T16:54:26Z","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-soup"}