{"id":7110,"slug":"baked-beans-with-brisket-of-beef","title":"BAKED BEANS WITH BRISKET OF BEEF","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["two cups of navy beans","one and one-half pounds of brisket of beef","one-half tablespoon of mustard","one teaspoon of salt","one tablespoon of molasses","two tablespoons of sugar","one-half cup of boiling water","enough more boiling water to cover them"],"ingredients_norm":["navy bean","and half pounds of brisket of beef","mustard","salt","molasses","sugar","boiling water","enough more boiling water to cover them"],"steps":["Wash, pick over and soak overnight in cold water, two cups of navy beans.","In the morning, drain and cover with fresh water, heat slowly and let cook just below the boiling point until the skins burst.","When done, drain beans and put in a pot with one and one-half pounds of brisket of beef.","Mix one-half tablespoon of mustard; one teaspoon of salt, one tablespoon of molasses, two tablespoons of sugar, one-half cup of boiling water and pour over beans, and add enough more boiling water to cover them.","Cover pot and bake slowly six or eight hours."],"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:w39:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"cd3789e2bec8c30eedf8cff10612f9348975910511c240ef538224be61f832e3","created_at":"2026-08-02T16:57:45Z","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/baked-beans-with-brisket-of-beef"}