{"id":6665,"slug":"veal-soup","title":"VEAL SOUP","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["a piece of veal, off the neck","one or two veal bones","two quarts of water","a sprig of parsley","one onion","yolks of two eggs","a tablespoon of cold water","salt and pepper"],"ingredients_norm":["veal off the neck","veal bone","water","parsley","onion","egg yolk","cold water","salt and pepper"],"steps":["Boil a piece of veal, off the neck, and one or two veal bones in two quarts of water.","Add a sprig of parsley, one onion, cut up into small pieces.","Strain and thicken with the yolks of two eggs slightly beaten with a tablespoon of cold water.","Season with salt and pepper to taste."],"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:w6:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"c07440cf61b15edbcda320f4a0ce5ba6157f55687d0875cb36d93c8a7eac223a","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/veal-soup"}