{"id":3818,"slug":"rice-au-gratin","title":"RICE AU GRATIN","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["1-1/2 cups steamed or boiled rice.","1 tablespoon salt.","1-1/2 tablespoons butter.","1/3 lb. grated cheese.","Cayenne.","Milk.","Buttered cracker crumbs."],"ingredients_norm":["steamed or boiled rice","salt","butter","cheese","cayenne","milk","buttered cracker crumb"],"steps":["When steaming or boiling the rice, allow one tablespoon of salt for seasoning.","Butter a baking dish and cover with a layer of rice, dot over with some of the butter.","Sprinkle with a thin layer of cheese and a slight sprinkle cayenne; repeat alternate layers until rice and cheese are used.","Pour on milk to half the depth of baking dish, cover with buttered cracker crumbs and bake in oven until cheese melts and crumbs are brown."],"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/31534","source_ref":"pg:31534:67","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"ee9402c1b3da168cd42415bcad44e9f74ee3ee9a6c16c49cfac95011ba0309c9","created_at":"2026-08-02T15:44:27Z","updated_at":"2026-08-02T15:50:47Z","notice":"Historical recipe (1913), 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-au-gratin"}