{"id":7062,"slug":"scalloped-tomatoes","title":"SCALLOPED TOMATOES","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["One quart of tomatoes","Pepper","Salt","Onion juice","Rolled crackers","Butter","Crumbs"],"ingredients_norm":["tomato","pepper","salt","onion juice","rolled cracker","butter","crumb"],"steps":["Drain off part of the juice from one quart of tomatoes and season with pepper, salt, and onion juice.","Cover the bottom of a baking dish with rolled crackers, dot over with dabs of butter, pepper, and salt, then another layer of tomatoes, then of crumbs, and so on until a layer of crumbs covers the top.","If fresh tomatoes are used bake one hour, if canned, 1/2 hour.","If the crumbs begin to brown too quickly cover the dish with a tin plate."],"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:w36:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"315f3c713b8dfe141f263785178f034d8d52a039b92cadf7bf960fd02f86785c","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-tomatoes"}