{"id":4440,"slug":"boiled-lettuce","title":"Boiled lettuce","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["six heads of lettuce","salted water","two ounces of butter","one cup of cream"],"ingredients_norm":["lettuce","salted water","butter","cream"],"steps":["Boil six heads of lettuce in salted water.","When done strain off the water and pound the lettuce through a fine colander.","Add two ounces of butter and one cup of cream, heat well, and serve."],"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/39550","source_ref":"pg:39550:w12:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"8172d1f812825f3c110a2ade720632df6449ec42640f4c172b29bb5f6e74a60a","created_at":"2026-08-02T16:37:02Z","updated_at":"2026-08-02T16:37:02Z","notice":"Historical recipe (1919), 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/boiled-lettuce"}