{"id":5225,"slug":"okra-and-tomatoes-saute-2","title":"Okra and tomatoes sauté.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one pound of okra","two or three large tomatoes","two ounces of butter","salt","pepper"],"ingredients_norm":["okra","tomato","butter","salt","pepper"],"steps":["Cut both ends off of one pound of okra, put in cold water and bring to a boil, then drain off the water.","Peel and cut in quarters two or three large tomatoes.","Place them in a casserole with two ounces of butter, heat through.","Add the okra, season with salt and pepper, cover, and allow to simmer slowly for twenty minutes.","Serve as a vegetable course, or as a garnish."],"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:w62:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"ebe33a96a130c5eb3bd989f62c445f2c32261177dd19db875d4278770c7bccd7","created_at":"2026-08-02T16:42:54Z","updated_at":"2026-08-02T16:42:54Z","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/okra-and-tomatoes-saute-2"}