{"id":4093,"slug":"baked-lentils","title":"BAKED LENTILS","description":"From Foods that will win the war and how to cook them (1918) (1918) by C. Houston Goudiss: Alberta M. Goudiss.","ingredients_raw":["Two cups lentils that have been soaked over night","2 small onions","1 teaspoon each of thyme, savory, marjoram","4 cloves","1 teaspoon of salt","fat"],"ingredients_norm":["lentils that have been soaked over night","onion","each of thyme savory marjoram","clove","salt","fat"],"steps":["Boil until soft, with 2 small onions and 1 teaspoon each of thyme, savory, marjoram, and 4 cloves.","Drain.","Add 1 teaspoon of salt, and put into baking dish.","Dot with fat.","Bake for 30 minutes."],"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/15464","source_ref":"pg:15464:101","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"87c3221ac423d4b8957a8683fa4301c6355a856f397e7b32255748fd4415ad84","created_at":"2026-08-02T16:10:34Z","updated_at":"2026-08-02T16:10:34Z","notice":"Historical recipe (1918), 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/baked-lentils"}