{"id":7297,"slug":"sauted-cornmeal-mush","title":"SAUTÉD CORNMEAL MUSH","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["left-over mush","flour","one-half teaspoon of drippings","syrup (for serving)"],"ingredients_norm":["left over mush","flour","dripping","syrup"],"steps":["Put left-over mush into a dish and smooth it over the top.","When cold cut into slices one-half inch thick.","Dip each slice into flour.","Melt one-half teaspoon of drippings in a frying-pan and be careful to let it get smoking hot.","Brown the floured slices on each side.","Drain if necessary and serve on a hot plate with syrup."],"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:w54:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"cc3cb165dea24feb0035fe2b0d8fc778a8c8b80f1038ff089e8c3f57c03c6e56","created_at":"2026-08-02T16:58:46Z","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/sauted-cornmeal-mush"}