{"id":7014,"slug":"vegetable-hash","title":"VEGETABLE HASH","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one or many vegetables","salt","pepper","parsley, onion, chives or green pepper (if desired)","stock, milk or water","one-half tablespoon of butter or savory drippings","small pieces of butter or drippings"],"ingredients_norm":["many vegetable","salt","pepper","parsley onion chives or green pepper","stock milk or water","butter or savory dripping","butter or dripping"],"steps":["The vegetables must be chopped fine, well seasoned with salt and pepper, and parsley, onion, chives or green pepper if desired, and moistened with stock, milk or water, using a quarter of a cup to a pint of hash.","Melt one-half tablespoon of butter or savory drippings in a pan; put in the hash, spreading it evenly and dropping small pieces of butter or drippings over the top.","Cover the pan; let the hash cook over a moderate fire for half an hour; fold over like an omelet 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:w33:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"81a358f358af93dd11b7c208cb823098264b3d0b84523e95d237d2af760661c4","created_at":"2026-08-02T16:57:04Z","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/vegetable-hash"}