{"id":7906,"slug":"corn","title":"Corn","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["corn","salt","melted butter"],"ingredients_norm":["corn","salt","butter"],"steps":["Boil the corn, cut it off the cobs, and pack in jars in alternate layers of salt and corn.","Use plenty of salt in packing.","When you wish to cook it soak in water overnight.","Pack the corn in this way: First a layer of salt, half an inch deep; then about two inches of corn; then salt again, and so on.","The top layer must be salt.","Spread two inches of melted butter over the top layer and bind with strong perforated paper (perforate the paper with a pin).","Keep in a cool cellar."],"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:w106:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"51c8821ddba66665046e74bb245aa9af73bef460d0ec80f653592563d111ce43","created_at":"2026-08-02T17:05:13Z","updated_at":"2026-08-02T17:05:13Z","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/corn"}