{"id":6075,"slug":"oatmeal","title":"Oatmeal.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one quart of water","eight ounces of cracked wheat","salt"],"ingredients_norm":["water","cracked wheat","salt"],"steps":["To one quart of water, boiling, add eight ounces of cracked wheat.","Boil for one-half hour.","Salt."],"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:w116:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.97,"content_hash":"34311aac10effe84567707ddc7ebca4bf1230e8c6d7a9ad8dcb10b9b99adbef4","created_at":"2026-08-02T16:49:05Z","updated_at":"2026-08-02T16:49:05Z","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/oatmeal"}