{"id":4074,"slug":"cheese-and-cabbage","title":"Cheese and Cabbage","description":"From Foods that will win the war and how to cook them (1918) (1918) by C. Houston Goudiss: Alberta M. Goudiss.","ingredients_raw":["2 cups cooked cabbage","1/4 cup fat","1/4 cup flour","1/8 teaspoon cayenne","1-1/2 cups milk","1 cup grated cheese","1 teaspoon salt"],"ingredients_norm":["cooked cabbage","fat","flour","cayenne","milk","cheese","salt"],"steps":["Melt fat, add dry ingredients.","Add milk gradually.","When at boiling point, add cheese.","Pour over cabbage in greased dish and bake 20 minutes.","Buttered crumbs may be put on top before baking if desired."],"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/15464","source_ref":"pg:15464:82","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"d0ae331dae32722bad553bd476a99d32dbf411e3c709e9941537592c1a3bae38","created_at":"2026-08-02T16:10:17Z","updated_at":"2026-08-02T16:10:17Z","notice":"Historical recipe (1918), 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/cheese-and-cabbage"}