{"id":6932,"slug":"amastich","title":"AMASTICH","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["1 pound rice","1 quart stock","1 chicken, stuffed and trussed as for roasting","juice of 1 lemon","beaten yolk of 1 egg"],"ingredients_norm":["rice","stock","chicken stuffed and trussed as for roasting","juice of lemon","egg yolk"],"steps":["Cook one pound of rice in a quart of stock for half an hour, stirring frequently.","Then add a chicken stuffed and trussed as for roasting; cover closely and cook thoroughly.","After removing the chicken, pass the liquor through a strainer, add the juice of a lemon and the beaten yolk of an egg, and pour over the bird."],"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:w26:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f5756bf37693dff5b95e469177adf1ae3a5f634c3de1f2b6b6112eb8eaf6e2ed","created_at":"2026-08-02T16:56:16Z","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/amastich"}