{"id":4919,"slug":"puree-of-spinach-soup","title":"Purée of spinach (Soup)","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two quarts of chicken broth","one peck of well-washed spinach","two ounces of butter","salt","pepper","one-quarter pound of sweet butter","bread","butter"],"ingredients_norm":["chicken broth","peck of well washed spinach","butter","salt","pepper","sweet butter","bread"],"steps":["Bring to a boil two quarts of chicken broth.","Add one peck of well-washed spinach and two ounces of butter, and boil for an hour.","Strain through a fine sieve, and put back in the casserole. It should now be of the thickness of a purée of pea soup.","Season well with salt and pepper, and stir in, while boiling, one-quarter pound of sweet butter.","Serve with small squares 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:w42:16","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"ecfde44af97f45dcc7c9d5df246d184faf0679054510077b4b05dc22cde00dff","created_at":"2026-08-02T16:40:36Z","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-spinach-soup"}