{"id":5018,"slug":"puree-of-kidney-beans","title":"Purée of kidney beans","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["three pounds of dry red kidney beans","cold water","two quarts of cold water","a handful of salt","a ham bone","an onion","a carrot","a bouquet garni","salt","pepper","three ounces of butter","bread","butter"],"ingredients_norm":["dry red kidney bean","cold water","salt","ham bone","onion","carrot","bouquet garni","pepper","butter","bread"],"steps":["Soak three pounds of dry red kidney beans in cold water over night.","Then put on fire with two quarts of cold water, a handful of salt, a ham bone, an onion, a carrot and a bouquet garni.","Skim well, and when it boils, cover and cook until soft.","Remove the ham bone, carrot, onion, and bouquet garni, and strain the beans through a fine sieve.","Put back in casserole, boil again, then season with salt and pepper, and add three ounces of butter, little by little, and stir well until thoroughly melted.","Serve with bread cut in small squares and fried in butter."],"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:w48:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"46f6763e1ff7c849ecbcd038f6c47e55f10be773ea869f4790264471170b92b9","created_at":"2026-08-02T16:41:07Z","updated_at":"2026-08-02T16:41:07Z","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-kidney-beans"}