{"id":7049,"slug":"scalloped-salsify","title":"SCALLOPED SALSIFY","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["salsify","cheese","salt","pepper","butter","milk or cream","bread crumbs (optional)"],"ingredients_norm":["salsify","cheese","salt","pepper","butter","milk or cream","bread crumb"],"steps":["Boil and slice the salsify as in preceding recipe.","Butter a baking dish; fill it by adding alternate layers of salsify and small bits of cheese.","Season with salt, pepper and butter.","Pour over it a sufficient quantity of milk or cream to moisten thoroughly.","Bake one-half hour.","Bread crumbs may be added if desired."],"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:w35:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"1940f28463989680156ae992e2c6a0bc378f7584172c99bcec1af077b34c3081","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-salsify"}