{"id":6843,"slug":"sweetbreads","title":"SWEETBREADS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["sweetbreads","cold water","salt","pepper","beaten egg","bread crumbs","hot fat"],"ingredients_norm":["sweetbread","cold water","salt","pepper","egg","bread crumb","hot fat"],"steps":["Wash the sweetbreads very carefully and remove all bits of skin and fatty matter.","Cover with cold water, salt and boil for fifteen minutes.","Then remove from the boiling water and cover with cold water.","Sprinkle with salt and pepper, roll in beaten egg and bread crumbs, and fry a nice brown in hot fat."],"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:w19:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"baea74baa9cc472efffbb4343384ff5824a528f9605388e0eb0812656a5dfe8e","created_at":"2026-08-02T16:55:59Z","updated_at":"2026-08-02T16:55:59Z","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/sweetbreads"}