{"id":5112,"slug":"puree-camelia","title":"Purée Camelia","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two pounds of green peas","one quart of chicken broth","a bouquet garni","salt","white pepper","three ounces of sweet butter"],"ingredients_norm":["green pea","chicken broth","bouquet garni","salt","white pepper","sweet butter"],"steps":["Boil two pounds of green peas in one quart of chicken broth with the addition of a bouquet garni.","When the peas are soft remove the bouquet, and strain the soup through a fine sieve.","Put back in casserole, bring to a boil, season with salt and white pepper, and add three ounces of sweet butter, stirring well to ensure its being melted."],"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:w55:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"94e1d4fe5f6bc4adba9a557cf446b5d67398d4b60e4556defbee6cc1303db3d8","created_at":"2026-08-02T16:41:09Z","updated_at":"2026-08-02T16:41:09Z","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/puree-camelia"}