{"id":7130,"slug":"nut-loaf","title":"NUT LOAF","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["two cups of soft bread crumbs","one cup of chopped walnut meats","six tablespoons of butter or any butter substitute","one-half cup of hot water","one and one-half teaspoons of salt","one-quarter teaspoon of pepper","one tablespoon of chopped onion","a sprig of parsley chopped","one egg"],"ingredients_norm":["soft bread crumb","walnut meat","butter or any butter substitute","hot water","and half teaspoons of salt","pepper","onion","parsley","egg"],"steps":["Mix two cups of soft bread crumbs and one cup of chopped walnut meats with six tablespoons of butter or any butter substitute, one-half cup of hot water, one and one-half teaspoons of salt, one-quarter teaspoon of pepper, one tablespoon of chopped onion, a sprig of parsley chopped, and bind with one egg; shape into a loaf.","Place in a greased baking-dish and bake in a moderate oven one hour.","As the liquor boils out of the loaf it may be used for basting.","A brown sauce may be made in the dish in which the loaf is cooked."],"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:w41:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"b0aec3f8fd4938aeea8310de3bf7d4af576860608d32b791d89a607e7acf8e39","created_at":"2026-08-02T16:58:06Z","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/nut-loaf"}