{"id":6606,"slug":"red-pepper-canapes","title":"RED PEPPER CANAPÉS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["two chopped hard-boiled eggs","one tablespoon of chopped red peppers (canned)","a saltspoon of salt","a tiny pinch of mustard","two tablespoons of grated American cheese","sufficient melted butter","rounds of fried bread","watercress"],"ingredients_norm":["hard boiled egg","red pepper","salt","tiny pinch of mustard","american cheese","sufficient melted butter","rounds of fried bread","watercress"],"steps":["Mix together two chopped hard-boiled eggs, one tablespoon of chopped red peppers (canned), a saltspoon of salt, a tiny pinch of mustard and two tablespoons of grated American cheese with sufficient melted butter to form a paste.","Spread over the rounds of fried bread and place in a very hot oven for about three minutes.","Serve on a folded napkin, garnished with watercress."],"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:w3:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f272a6e7b277c058d1e1d408e7ef0f8cbb3018a6aac37f95313f4e5b042e8f5f","created_at":"2026-08-02T16:53:50Z","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/red-pepper-canapes"}