{"id":6449,"slug":"creole-sauce-2","title":"Créole sauce","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["three ounces of butter","one sliced onion","three sliced green peppers","one quart of canned tomatoes with their juice","one can of sliced French mushrooms","one-half can of sliced pimentos","a very little finely chopped garlic","salt and pepper"],"ingredients_norm":["butter","onion","green pepper","canned tomatoes with their juice","french mushroom","pimento","little finely chopped garlic","salt and pepper"],"steps":["Put in sauce pan three ounces of butter, one sliced onion, and three sliced green peppers.","Simmer for ten minutes, or until soft.","Add one quart of canned tomatoes with their juice, one can of sliced French mushrooms, one-half can of sliced pimentos, a very little finely chopped garlic, and salt and pepper.","Cook slowly for one hour.","Fresh tomatoes may be substituted for canned, if desired; and if the sauce is too thick some brown gravy or bouillon may be added."],"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:w135:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f2224eeb56093555533f706dbb4c792872a5fed49312988f42fdaf128e6c39cc","created_at":"2026-08-02T16:52:07Z","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/creole-sauce-2"}