{"id":7362,"slug":"green-corn-tomatoes-and-cheese","title":"GREEN CORN, TOMATOES AND CHEESE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one tablespoon of melted butter","two cups of grated cheese","three-quarters of a cup of canned or grated fresh corn","one ripe green pepper","one egg yolk","one-half cup of tomato purée","one teaspoon of salt","one-half teaspoon of paprika","five slices of bread"],"ingredients_norm":["butter","cheese","quarters of cup of canned or grated fresh corn","ripe green pepper","egg yolk","tomato puree","salt","paprika","bread"],"steps":["Into one tablespoon of melted butter stir two cups of grated cheese until it, too, is melted.","Add three-quarters of a cup of canned or grated fresh corn, one ripe green pepper, stir them, add one egg yolk mixed with one-half cup of tomato purée, one teaspoon of salt, one-half teaspoon of paprika.","Toast five slices of bread and pour this mixture over it. Serve hot."],"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:w58:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"979d6909ee96ca071410d65318d87c5711b5a9ecf1521dc957cf30b556960156","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/green-corn-tomatoes-and-cheese"}