{"id":6134,"slug":"puree-of-lentils-soup","title":"Purée of lentils (soup)","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one pound of well-washed lentils","one quart of stock","salt","onion","carrot","bay leaf","clove","parsley","celery","leek","whole black pepper","a ham bone or small piece of pigskin","butter","bread"],"ingredients_norm":["washed lentil","stock","salt","onion","carrot","bay leaf","clove","parsley","celery","leek","whole black pepper","ham bone or small piece of pigskin","butter","bread"],"steps":["Put in pot one pound of well-washed lentils and one quart of stock.","Skim when it comes to a boil, and salt.","Put in sauté pan an onion, carrot, bay leaf, clove, some parsley, celery, leek, whole black pepper, a ham bone or small piece of pigskin, and a piece of butter, and allow to simmer.","Add to the lentils, and boil.","When done strain through sieve and serve with small dices of bread 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:w118:16","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"655c1920f304045d4b5a98e1bdd50c03a76bdeb8dc35d8c4dd3c30b6df95c7d4","created_at":"2026-08-02T16:49:05Z","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-lentils-soup"}