{"id":4708,"slug":"puree-of-cauliflower","title":"Purée of cauliflower","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a head of cauliflower","salted water","salt and pepper","a spoonful of cream sauce"],"ingredients_norm":["cauliflower","salted water","salt and pepper","cream sauce"],"steps":["Boil a head of cauliflower in salted water.","When soft drain off the water and press the cauliflower through a fine colander.","Season with salt and pepper, and add a spoonful of cream sauce."],"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:w29:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"f123f920db8b16e12159ea1bcf21a57ed1ef1ff9c06f38e376564ffd1135dff7","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/puree-of-cauliflower"}