{"id":4686,"slug":"peas-farmer-style","title":"Peas, farmer style","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["enough peas to make two cupsful","twelve firm large asparagus tips","an onion","a firm head of lettuce cut fine","six small French carrots cut in two","three ounces of butter","a pinch of salt","a pinch of sugar","water to cover"],"ingredients_norm":["enough peas to make cupsful","firm large asparagus tip","onion","firm head of lettuce cut fine","french carrots cut in","butter","salt","sugar","water to cover"],"steps":["Shell enough peas to make two cupsful.","Take twelve firm large asparagus tips, an onion, a firm head of lettuce cut fine, six small French carrots cut in two, three ounces of butter, a pinch of salt and one of sugar.","Add enough water to cover, and simmer slowly until all the vegetables are thoroughly done."],"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:w28:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"3904983b1aae89ec3d2ff8ce79d2be5312a15933606b10499cb29ed167aef2d4","created_at":"2026-08-02T16:38:20Z","updated_at":"2026-08-02T17:11:32Z","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-farmer-style"}