{"id":7149,"slug":"string-bean-salad-2","title":"STRING BEAN SALAD","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["One quart of beans","Boiling water","One level tablespoon of wilt","One tablespoon of flour","Two tablespoons of butter","Two tablespoons of strained lemon juice"],"ingredients_norm":["bean","boiling water","wilt","flour","butter","strained lemon juice"],"steps":["String and remove the ends from one quart of beans.","Cut into short lengths.","Cover with boiling water, add one level tablespoon of wilt and cook until tender, but not soft.","Drain and save one cup of the liquor.","Cream one tablespoon of flour with two tablespoons of butter.","Pour the liquid over the flour and butter, stirring constantly to avoid \"lumping.\"","Cook this sauce for five minutes, remove from stove and stir in two tablespoons of strained lemon juice.","Pour this over the beans 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:w42:16","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"480bae34d62a01edae2cec2ed8da1b3fdcdfb8b4d3c1a1f080e6b79a5b083979","created_at":"2026-08-02T16:58:28Z","updated_at":"2026-08-02T16:58:28Z","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/string-bean-salad-2"}