{"id":6490,"slug":"puree-of-white-beans","title":"Purée of white beans.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two pounds of white beans","stock or bouillon","seasoning to taste","two ounces of sweet butter","small squares of bread fried in butter"],"ingredients_norm":["white bean","stock or bouillon","seasoning","sweet butter","squares of bread fried in butter"],"steps":["Soak two pounds of white beans over night.","Put in pot and cover with stock or bouillon.","Cook until soft, strain through fine sieve, put back in pot and add enough bouillon to make a soup.","Season to taste, add two ounces of sweet butter, and serve with small squares of bread fried in butter, separate."],"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:w137:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"92e368c97c9b7868553b4b0ddaa60811a9b6d0bf5d775de3309115f8a07f96f1","created_at":"2026-08-02T16:52:07Z","updated_at":"2026-08-02T16:52:07Z","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-white-beans"}