{"id":4430,"slug":"lentils","title":"Lentils","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two pounds of lentils","cold water","one quart of water","a pinch of salt","one ham bone","one carrot","one onion","a bouquet garni","two large onions","three ounces of butter","a cup of brown meat gravy","some chopped parsley","ground pepper"],"ingredients_norm":["lentil","cold water","water","salt","ham bone","carrot","onion","bouquet garni","butter","brown meat gravy","parsley","ground pepper"],"steps":["Soak two pounds of lentils in cold water for six hours, then put on fire with one quart of water, a pinch of salt, one ham bone, one carrot, one onion and a bouquet garni.","Boil for about two hours, when the lentils should be soft; remove the vegetables and the bouquet, and drain off the water.","Then chop two large onions very fine, put in casserole with three ounces of butter, cover, and simmer until done.","Add the lentils and a cup of brown meat gravy, some chopped parsley and ground pepper, simmer for twenty minutes, and serve hot."],"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:w11:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"45fc69cc93fbb1c8616dcc408927d787ad95622fa44d3277376e6c968c713e1a","created_at":"2026-08-02T16:37:02Z","updated_at":"2026-08-02T16:37:02Z","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/lentils"}