{"id":7094,"slug":"stewed-potatoes-sour","title":"STEWED POTATOES, SOUR","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["a tablespoon of drippings","onion","potatoes","salt","a little drippings","a spoon of flour","soup-stock","vinegar","chopped parsley"],"ingredients_norm":["dripping","onion","potato","salt","little dripping","spoon of flour","soup stock","vinegar","parsley"],"steps":["Put a tablespoon of drippings in a kettle, and when it is hot cut up an onion fine and fry in the hot fat, cover closely.","Put in potatoes, which have been previously pared, washed, quartered and well salted.","Cover them tight and stew slowly until soft, stirring them occasionally.","Then heat in a spider a little drippings.","Brown in this a spoon of flour and add some soup-stock, vinegar and chopped parsley.","Pour this over the potatoes, boil up once and serve."],"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:w38:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"4e252dba754f431ec264bdb937dd755de3e5cee003f372cd28c75af9e210c139","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/stewed-potatoes-sour"}