{"id":7078,"slug":"scalloped-potatoes-no-1","title":"SCALLOPED POTATOES, No. 1","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["potatoes that are so big or misshapen you wouldn't want to use them for boiling or baking","butter","salt","pepper","milk"],"ingredients_norm":["potatoes that are so big or misshapen you wouldn't want to use them for boiling or baking","butter","salt","pepper","milk"],"steps":["Grease a pan with butter. Choose the potatoes that are so big or misshapen you wouldn't want to use them for boiling or baking. Cut them in thin slices.","Spread them in the pan in a layer an inch thick. Sprinkle with pepper and salt to taste. Dot with butter here and there, perhaps a half teaspoon for each layer. Four or six bits of butter should be sprinkled over each layer. Repeat the layers of the raw potatoes until the pan is full. Cover them with milk.","Place in the oven and cook for one hour."],"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:w37:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"d66630ad8206b635523c5f200c3e468b5941ca2abb074d54881423a29ab6dc97","created_at":"2026-08-02T16:57:06Z","updated_at":"2026-08-02T16:57:06Z","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-potatoes-no-1"}