{"id":5819,"slug":"colache-vegetable","title":"Colache (vegetable).","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["three good-sized summer squash","three peeled and quartered tomatoes","corn cut from four ears","two ounces of butter","one chopped onion","salt and pepper"],"ingredients_norm":["sized summer squash","and quartered tomato","corn cut from ear","butter","onion","salt and pepper"],"steps":["Pare three good-sized summer squash, and cut in small squares; three peeled and quartered tomatoes, and the corn cut from four ears.","Put two ounces of butter in a casserole with one chopped onion, and simmer until the onion is yellow.","Then add the squash, corn and tomatoes, and steam slowly for about three-quarters of an hour.","Season with salt and pepper."],"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:w99:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"508114f7278db354b0beb26beac231585b74483c7babb15d6aef4c322f5ce598","created_at":"2026-08-02T16:46:31Z","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/colache-vegetable"}