{"id":6576,"slug":"white-caviar","title":"WHITE CAVIAR","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["roe of any fish","salt","boiling water","two tablespoons of oil","pepper","a little vinegar"],"ingredients_norm":["roe of any fish","salt","boiling water","oil","pepper","little vinegar"],"steps":["Take roe of any fish, remove skin, salt; set aside over night.","Next day beat roe apart.","Pour boiling water over it and stir.","When roe is white, pour off the water and let drain.","Put in pan with two tablespoons of oil and salt, pepper, a little vinegar, and mix well.","Let stand a few days before using."],"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:w1:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"a5944e2eeb89a9be75b4d6c24d1b9c290157d35ef19df2903718d59ee222e4fc","created_at":"2026-08-02T16:53:35Z","updated_at":"2026-08-02T16:53:35Z","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/white-caviar"}