{"id":7088,"slug":"potatoes-and-corn","title":"POTATOES AND CORN","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["butter","potatoes, sliced thin","one can of corn","grated onion","salt","pepper","bits of butter","cracker crumbs","milk"],"ingredients_norm":["butter","potato","corn","onion","salt","pepper","bits of butter","cracker crumb","milk"],"steps":["Butter well a deep baking dish, holding a quart or more.","In the bottom place a layer of potatoes, sliced thin, then a layer of corn, using one-half the contents of a can.","On this sprinkle a little grated onion and season with salt, pepper and bits of butter.","Add another layer of potatoes, then the rest of the corn, seasoning as before, and cover the whole with a layer of cracker crumbs.","Dot well with butter, pour on milk until it comes to the top, and bake three-quarters of an hour.","Use cooked potatoes, having them cold before slicing."],"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:w38:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"655d1b12f70458e18bde457883d72f4579ca5ea820a9be0691f6b69af89147a5","created_at":"2026-08-02T16:57:06Z","updated_at":"2026-08-02T16:57:06Z","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/potatoes-and-corn"}