{"id":5685,"slug":"puree-of-turnips-caroline","title":"Purée of turnips, Caroline","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["six turnips","two quarts of chicken or veal broth","half a pound of rice","a bouquet garni","four ounces of sweet butter","salt","pepper","small pieces of bread","butter"],"ingredients_norm":["turnip","chicken or veal broth","rice","bouquet garni","sweet butter","salt","pepper","bread","butter"],"steps":["Peel six turnips, cut in four, put in a casserole with two quarts of chicken or veal broth, half a pound of rice, and a bouquet garni.","Boil until done, remove the bouquet, and strain through a fine sieve.","Put back in the casserole, bring to a boil; and add slowly, bit by bit, four ounces of sweet butter; season with salt and pepper.","Serve with small pieces of bread cut in dices 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:w91:16","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"beb1ade9c59f1cf48914f7ea0f4270bd0fdb8e29c91cf7560c8dc266878f2f96","created_at":"2026-08-02T16:46:27Z","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-turnips-caroline"}