{"id":4958,"slug":"burned-farina-soup","title":"Burned farina soup.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["One-half pound of butter","Three-quarters of a pound of farina","Two quarts of boiling water","Salt and pepper"],"ingredients_norm":["butter","quarters of pound of farina","boiling water","salt and pepper"],"steps":["Melt in a casserole one-half pound of butter; when hot add three-quarters of a pound of farina, and roast on top of the range, stirring with a wooden spoon so it will not stick to the bottom.","Cook until the color of a chestnut, then add two quarts of boiling water, season with salt and pepper, and boil for one hour."],"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:w44:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"45ce183aa1f857c4f3477a807decf08060a578cab0a6c9d2295144bf0a9ed8cc","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T17:11:32Z","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/burned-farina-soup"}