{"id":6101,"slug":"puree-of-tomatoes","title":"Purée of tomatoes","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["One sliced onion","A little celery","Leek","One bay leaf","One clove","A spoonful of whole peppers","Piece of butter","Piece of hambone or pig skin","One gallon of fresh or canned tomatoes","Salt","A teaspoonful of sugar"],"ingredients_norm":["onion","little celery","leek","bay leaf","clove","whole pepper","butter","hambone or pig skin","fresh or canned tomato","salt","sugar"],"steps":["Put in sauce pan one sliced onion, a little celery and leek, one bay leaf, one clove, a spoonful of whole peppers, piece of butter, piece of hambone or pig skin, and allow to simmer.","Then add one gallon of fresh or canned tomatoes, salt, and a teaspoonful of sugar.","When cooked add a piece of butter.","Strain well."],"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:w117:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"25998caf45b02d4719fb4bf5dedf9b87d1c435d6a0fa8942e9aae5493bea3340","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-tomatoes"}