{"id":7064,"slug":"tomatoes-with-rice","title":"TOMATOES WITH RICE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["Six large tomatoes","Two onions","Two tablespoons of butter","One pint of water","One-half pound of rice","Salt","Pepper","A little grated cheese","Egg","Bread crumbs"],"ingredients_norm":["tomato","onion","butter","water","rice","salt","pepper","little grated cheese","egg","bread crumb"],"steps":["Take six large tomatoes, pour boiling water over them and skin them.","Scrape all the inside out with a spoon, put in saucepan together with two onions, a tablespoon of butter, one pint of water; let this boil for a little while; strain, place back on stove.","Pour into this one-half pound of rice, let it cook tender; add salt, pepper, a tablespoon of butter and a little grated cheese.","Fill the tomatoes with this mixture, dip them in egg and bread crumbs, then fry till nice and brown."],"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:w36:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"5a6d41f9cdf331b89e4da5e80ce32c313e3cc83c61e218ebbd51bfd4493ea8a0","created_at":"2026-08-02T16:57:06Z","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/tomatoes-with-rice"}