{"id":7364,"slug":"macaroni-and-cheese","title":"MACARONI AND CHEESE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["3 ounces of macaroni (noodles or spaghetti)","salted water","1/2 pint of milk","1/2 pint of thick white sauce","2 ounces of grated cheese","2 well-beaten eggs","butter","browned bread crumbs","stewed tomatoes and mushrooms"],"ingredients_norm":["macaroni","salted water","milk","thick white sauce","cheese","egg","butter","browned bread crumb","stewed tomatoes and mushroom"],"steps":["Break three ounces of macaroni into small pieces, boil in rapidly boiling salted water; when tender drain off the water and add half a pint of milk; cook slowly till the macaroni has absorbed most of the milk.","To half a pint of thick white sauce add two ounces of grated cheese and mix with the macaroni.","Last of all add two well-beaten eggs.","Butter a pudding mold, sprinkle it with browned bread crumbs and pour in the macaroni mixture; steam gently for about half an hour, turn out and fill the centre with stewed tomatoes and mushrooms."],"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:w59:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"45d8475e1ab99e21e6a1d997b896e29f62013cb748304a0c61f44a437914ceaf","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/macaroni-and-cheese"}