{"id":6000,"slug":"cream-of-peas-st-germain-2","title":"Cream of peas, St. Germain.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a head of lettuce","one cup of fresh-boiled new peas"],"ingredients_norm":["lettuce","fresh boiled new pea"],"steps":["Add a head of lettuce to the peas and prepare as above.","When strained for the second time add one cup of fresh-boiled new peas to the soup."],"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:w112:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.85,"content_hash":"bafb97f713b899f2e6323d79bb9ee1b1d49acf4b70ab3315b34b1fe816ee7cb5","created_at":"2026-08-02T16:48:19Z","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/cream-of-peas-st-germain-2"}