{"id":7343,"slug":"egg-rarebit","title":"EGG RAREBIT","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["a cream sauce","one-half pound American and Swiss cheese mixed, or American alone","three hard-boiled eggs","salt and pepper","buttered toast"],"ingredients_norm":["cream sauce","american and swiss cheese mixed or american alone","hard boiled egg","salt and pepper","buttered toast"],"steps":["Make a cream sauce.","Grate one-half pound American and Swiss cheese mixed, or American alone; add to the sauce.","Chop three hard-boiled eggs, add to the sauce, season with salt and pepper.","Serve on buttered toast."],"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:w57:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.85,"content_hash":"94bcc8835b0ee1290960097cc478f33477ce8c4d8f908f154f44b5404ecf8a74","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/egg-rarebit"}