{"id":7348,"slug":"scalloped-eggs-fleischig","title":"SCALLOPED EGGS (FLEISCHIG)","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["chopped tongue","bread crumbs","pepper","salt","a little parsley","one tablespoon of melted fat","soup stock enough to make a soft paste","eggs","cracker dust"],"ingredients_norm":["tongue","bread crumb","pepper","salt","little parsley","fat","soup stock enough to make soft paste","egg","cracker dust"],"steps":["Make a force-meat of chopped tongue, bread crumbs, pepper, salt, a little parsley, one tablespoon of melted fat, and soup stock enough to make a soft paste.","Half fill patty-pans with the mixture.","Break an egg carefully on the top of each, sprinkle with a little salt, pepper and cracker dust.","Put in the oven and bake about ten minutes.","Serve hot."],"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:w57:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"658489b2e16175dcf596ce12d8a62f7bf99c2ba871734039a10e513229b82075","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/scalloped-eggs-fleischig"}