{"id":7129,"slug":"boston-roast-2","title":"BOSTON ROAST","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one pound of cooked kidney beans","one-half pound of grated cheese","salt","red pepper","sufficient bread crumbs","butter","water","tomato sauce"],"ingredients_norm":["cooked kidney bean","cheese","salt","red pepper","sufficient bread crumb","butter","water","tomato sauce"],"steps":["Mash one pound of cooked kidney beans and put them through a food chopper, add one-half pound of grated cheese, salt and red pepper to taste and sufficient bread crumbs to make the mixture stiff enough to form into a ball.","Bake in a moderate oven, basting occasionally with butter and water.","Serve with tomato sauce."],"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:w40:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"c7f8f187613285504df0167d49365f7da33b265d07cdfb9b401183986493b037","created_at":"2026-08-02T16:58:06Z","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/boston-roast-2"}