{"id":4155,"slug":"fat-1","title":"FAT 1","description":"From Foods that will win the war and how to cook them (1918) (1918) by C. Houston Goudiss: Alberta M. Goudiss.","ingredients_raw":["1 pound of unrendered fat (chopped fine)","1 slice of onion about one-half inch thick and two inches in diameter","1 bay leaf","1 teaspoonful salt","about one-eighth teaspoonful of pepper"],"ingredients_norm":["unrendered fat","onion about half inch thick and inches in diameter","bay leaf","salt","eighth teaspoonful of pepper"],"steps":["To 1 pound of unrendered fat (chopped fine) add 1 slice of onion about one-half inch thick and two inches in diameter, 1 bay leaf, 1 teaspoonful salt, and about one-eighth teaspoonful of pepper.","Render in a double boiler and strain."],"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/15464","source_ref":"pg:15464:166","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"186e98b2e95572dda3fa4aa2060ee8b86e98882b706b7bc14a89a0e4ba578a6e","created_at":"2026-08-02T16:12:53Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1918), 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/fat-1"}