{"id":6795,"slug":"white-sauce-for-vegetables","title":"WHITE SAUCE (FOR VEGETABLES)","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["two tablespoons of butter","two tablespoons of flour","one-fourth of a teaspoon of salt","a few grains of pepper","one cup of milk","chopped parsley (optional)"],"ingredients_norm":["butter","flour","fourth of teaspoon of salt","few grains of pepper","milk","parsley"],"steps":["Place two tablespoons of butter in a saucepan; stir until melted: add two tablespoons of flour mixed with one-fourth of a teaspoon of salt and a few grains of pepper.","Stir until smooth.","Add one cup of milk gradually and continue to stir until well mixed and thick.","Chopped parsley may be added."],"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:w16:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"33a3c9e37d8ec5b84123cd5bb4f86f9d6e5261b498207ce225eb198869b5ce92","created_at":"2026-08-02T16:55:32Z","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/white-sauce-for-vegetables"}