{"id":4100,"slug":"kidney-bean-scallop","title":"KIDNEY BEAN SCALLOP","description":"From Foods that will win the war and how to cook them (1918) (1918) by C. Houston Goudiss: Alberta M. Goudiss.","ingredients_raw":["Two cups kidney beans, soaked over night","2 tablespoons fat","1 tablespoon chopped onion","1/4 cup tomato pulp","1 teaspoon salt","1/8 teaspoon pepper","2 cups crumbs","2 tablespoons melted fat"],"ingredients_norm":["kidney beans soaked over night","fat","onion","tomato pulp","salt","pepper","crumb"],"steps":["Two cups kidney beans, soaked over night. Cook until tender. Drain.","To each 2 cups of beans, add 2 tablespoons fat, 1 tablespoon chopped onion, 1/4 cup tomato pulp, 1 teaspoon salt, 1/8 teaspoon pepper.","Mix thoroughly.","Place in greased baking dish.","Cover with 2 cups crumbs, to which have been added 2 tablespoons melted fat.","Bake 30 minutes in moderate oven."],"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/15464","source_ref":"pg:15464:108","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"e7c34d9394e67c7ae9fd973a2bbc4264e679c6a2d5746b1cc4209be383a447b0","created_at":"2026-08-02T16:11:05Z","updated_at":"2026-08-02T16:11:05Z","notice":"Historical recipe (1918), 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/kidney-bean-scallop"}