{"id":6996,"slug":"canned-corn","title":"CANNED CORN","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one can of corn","one tablespoon of butter","one-half cup milk","one tablespoon of flour"],"ingredients_norm":["corn","butter","milk","flour"],"steps":["To one can of corn take one tablespoon of butter, one-half cup milk.","Sprinkle one tablespoon of flour over these.","Stir and cook about five minutes, until thoroughly hot.","Season to taste and serve hot."],"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:w31:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"2f2bed31ed0900e9a9f63bd7637301ec7808ec6cd0bb4b9823f155641d8ed83c","created_at":"2026-08-02T16:57:04Z","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/canned-corn"}