{"id":5662,"slug":"puree-of-lentils-with-tapioca","title":"Purée of lentils with tapioca.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["One quart of purée of lentils","One pint of consommé tapioca"],"ingredients_norm":["puree of lentil","consomme tapioca"],"steps":["Mix one quart of purée of lentils with one pint of consommé tapioca."],"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:w90:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"a7bb538c20bdac368a918f04f6c9091a1b688ffd3ff43b9577b05d2a96a42852","created_at":"2026-08-02T16:46:27Z","updated_at":"2026-08-02T16:46:27Z","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-with-tapioca"}