{"id":5929,"slug":"puree-of-fresh-mushrooms","title":"Purée of fresh mushrooms","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two pounds of fresh mushrooms","two ounces of butter","salt and pepper","half a cup of fresh bread crumbs","a little chopped parsley","the yolks of two eggs"],"ingredients_norm":["fresh mushroom","butter","salt and pepper","fresh bread crumb","little chopped parsley","egg yolk"],"steps":["Wash thoroughly two pounds of fresh mushrooms.","Press in a cloth to extract the water, and chop very fine.","Put two ounces of butter in a casserole.","Add the mushrooms, season with salt and pepper, cover and simmer for twenty minutes.","Add half a cup of fresh bread crumbs and a little chopped parsley.","Bind with the yolks of two eggs."],"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:w107:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"2b2fe00f917a62f0d5e4eb4eab9fd11cc86a3c509e9a1972baf1141df436e681","created_at":"2026-08-02T16:47:44Z","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-fresh-mushrooms"}