{"id":7363,"slug":"rice-and-cheese","title":"RICE AND CHEESE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["two ounces of butter","finely minced onion","a quarter of a pound of well-boiled rice","grated cheese","melted butter"],"ingredients_norm":["butter","onion","boiled rice","cheese"],"steps":["Melt two ounces of butter in a stew-pan; fry in the buttery finely minced onion.","When this is of a nice golden color stir into it a quarter of a pound of well-boiled rice. Work it well with a fork and then pour all into a buttered pie dish.","Dredge over with a good coating of grated cheese, sprinkle the surface with melted butter and bake until nicely browned."],"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:w58:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"45d1499866da1a3e33906df98c8e2b7b78f4d7f744d0f637ecbeeaa2bb63a34b","created_at":"2026-08-02T16:59:23Z","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/rice-and-cheese"}