{"id":7312,"slug":"rice-and-nut-loaf-2","title":"RICE AND NUT LOAF","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one-half cup of rice (brown preferred)","an equal quantity of bread crumbs","level teaspoon of salt","one-half saltspoon of black pepper","one cup of chopped nuts--pecans or peanuts","one tablespoon of chopped parsley","one egg"],"ingredients_norm":["rice","equal quantity of bread crumb","salt","black pepper","nuts pecans or peanut","parsley","egg"],"steps":["Boil one-half cup of rice (brown preferred); drain and dry it.","Mix with an equal quantity of bread crumbs.","Add level teaspoon of salt and one-half saltspoon of black pepper.","Stir in one cup of chopped nuts--pecans or peanuts.","Add one tablespoon of chopped parsley and one egg.","Mix thoroughly and pack in bread-pan to mold it.","Turn it from pan into baking-pan and bake slowly three-quarters of an hour.","Serve with cream sauce or purée of peas."],"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:w55:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f109267a92a5d57c860f093416d8e112a6f712f61f0a2b197de1ebaf4cc229f3","created_at":"2026-08-02T16:59:14Z","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-nut-loaf-2"}