{"id":7940,"slug":"yom-tov-soup","title":"YOM-TOV SOUP","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["Two pounds of ribs of beef","One chicken","Plenty of water","A split carrot and onion","A head of celery","A little parsley root","Pepper and salt to taste","A pinch of saffron"],"ingredients_norm":["ribs of beef","chicken","plenty of water","split carrot and onion","celery","little parsley root","pepper and salt","saffron"],"steps":["Take two pounds of ribs of beef and one chicken.","Place in a large cooking-vessel with plenty of water and add a split carrot and onion, a head of celery, a little parsley root, pepper and salt to taste, and a pinch of saffron.","Let the whole simmer for two hours.","The meat is then removed and can be used as a separate dish."],"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:w110:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"2cb4533cf064fe9eb2d4b00a9d2a2ba344d04b4fa76bcd994c67edf4e57dc103","created_at":"2026-08-02T17:05:39Z","updated_at":"2026-08-02T17:05:39Z","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/yom-tov-soup"}