{"id":6905,"slug":"vienna-sausage","title":"VIENNA SAUSAGE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["Vienna sausages","boiling water","grated horseradish or French mustard"],"ingredients_norm":["vienna sausage","boiling water","horseradish or french mustard"],"steps":["Wash and put on in boiling water.","Boil ten minutes.","Fill a deep dish with hot water, put sausages in, cover, and serve in hot water.","To be eaten with grated horseradish or French mustard."],"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:w24:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.85,"content_hash":"b9f6d3b880490137562eb5e3e8a7fe78176d16eaa32fa4c7526f2e1b1845014f","created_at":"2026-08-02T16:56:16Z","updated_at":"2026-08-02T16:56:16Z","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/vienna-sausage"}