{"id":7131,"slug":"nut-roast-2","title":"NUT ROAST","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one-half cup of lentils","one-half cup shelled roasted peanuts, either ground or chopped","one-half cup of toasted bread crumby","one-half teaspoon of salt","one-half saltspoon of pepper","milk sufficient to make the mixture the consistency of mush"],"ingredients_norm":["lentil","shelled roasted peanut","toasted bread crumby","salt","pepper","milk sufficient to make the mixture the consistency of mush"],"steps":["Soak one-half cup of lentils overnight; in the morning drain, cover with fresh water and bring to a boil.","Drain again, put in fresh water and cook until tender.","Drain once more, throw away the water, and press the lentils through a colander.","To them add one-half cup shelled roasted peanuts, either ground or chopped, one-half cup of toasted bread crumby one-half teaspoon of salt and one-half saltspoon of pepper, and milk sufficient to make the mixture the consistency of mush.","Put into a greased baking-dish; bake in a moderate oven for an hour; turn out on a heated platter; garnish with parsley or watercress and serve."],"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:w41:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.85,"content_hash":"64c2fa349a72d2714687d311fd0c96b99203ac4cd70b26e393ad64df478a38c3","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-roast-2"}