{"id":6875,"slug":"marrowbones","title":"MARROWBONES","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["marrow-bones","thick dough (a little)","toast (squares)","red pepper"],"ingredients_norm":["marrow bone","thick dough","toast","red pepper"],"steps":["Have the bones cut into pieces two or three inches long; scrape and wash them very clean.","Spread a little thick dough on each end to keep the marrow in; then tie each bone in a piece of cloth and boil them for one hour.","Remove the cloth and paste, and place each bone on a square of toast; sprinkle with red pepper and serve very hot.","Or the marrow-bone can be boiled without being cut, the marrow then removed with a spoon and placed on squares of hot toast. Serve for luncheon."],"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:w22:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"84f6352cb11a804ec756274115e940f311c50ec88c81b853df9a55c82388e987","created_at":"2026-08-02T16:56:16Z","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/marrowbones"}