{"id":7360,"slug":"golden-buck","title":"GOLDEN BUCK","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one pound of cheese","one-eighth pound of butter","one-half glass of ale","one teaspoon of mustard","one egg (well beaten)","salt and paprika","hot buttered toast"],"ingredients_norm":["cheese","eighth pound of butter","ale","mustard","egg","salt and paprika","hot buttered toast"],"steps":["Put butter in pan, and when melted add cheese cut up or grated; stir, and as cheese melts, add ale.","When it begins to bubble, add egg well beaten. Stir continually to keep from getting stringy.","In two or three minutes it will be ready to serve. Pour over hot buttered toast."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":"This quantity is sufficient for four persons.","difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w58:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"2ce4f9f769ec9e62592dd33cd041c97fc72bc67d4e1209be181adceb4082cc6d","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/golden-buck"}