{"id":4604,"slug":"peas-au-cerfeuil","title":"Peas au cerfeuil","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["three ounces of butter","one quart of parboiled peas","some chopped chervil (cerfeuil)","salt","a pinch of sugar"],"ingredients_norm":["butter","parboiled pea","chervil","salt","sugar"],"steps":["Put three ounces of butter in a casserole.","Add one quart of parboiled peas, some chopped chervil (cerfeuil).","Season with salt and a pinch of sugar, and simmer for five minutes."],"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:w22:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"5f90a7471b85aef1313fec0ab7f9a3832a60005f28bfd066df9aec9dae52eacd","created_at":"2026-08-02T16:37:21Z","updated_at":"2026-08-02T16:37:21Z","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/peas-au-cerfeuil"}