{"id":7361,"slug":"cheese-bread","title":"CHEESE BREAD","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["six thick slices of stale bread, well buttered","milk","thinly sliced cheese","half a teaspoon of dry mustard"],"ingredients_norm":["thick slices of stale bread well buttered","milk","cheese","dry mustard"],"steps":["Take six thick slices of stale bread, well buttered; cut them in two; dip into milk.","Then place in a baking dish, with alternating layers of thinly sliced cheese, having cheese for top.","Add half a cup of milk, into which a half teaspoon of dry mustard has been put.","Bake in quick oven fifteen minutes. Serve at once."],"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:w58:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f6cb2288a8da4b5c6f2339c4290f354615e5df22610f03fc5548641b23eff4f8","created_at":"2026-08-02T16:59:23Z","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/cheese-bread"}