{"id":7783,"slug":"stuffed-figs","title":"STUFFED FIGS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["dried figs","one-fourth cup of the pulp","one-fourth cup of finely-chopped crystallized ginger","a teaspoon of grated orange or lemon rind","a tablespoon of lemon juice"],"ingredients_norm":["dried fig","fourth cup of the pulp","fourth cup of finely chopped crystallized ginger","orange or lemon rind","lemon juice"],"steps":["Cut a slit in the side of dried figs, take out some of the pulp with the tip of a teaspoon.","Mix with one-fourth cup of the pulp, one-fourth cup of finely-chopped crystallized ginger, a teaspoon of grated orange or lemon rind and a tablespoon of lemon juice.","Fill the figs with the mixture, stuffing them so that they look plump."],"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:w94:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"8631014e3531121e8c451175855580346c346fb5460f5ff87eba0b78595ac684","created_at":"2026-08-02T17:05:13Z","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/stuffed-figs"}