{"id":4688,"slug":"puree-paysanne","title":"Purée paysanne","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one carrot","an onion","a turnip","one-half of a stalk of celery","two stalks of leeks","three leaves of cabbage","one-half pound of squash or other fresh vegetable such as asparagus or tomatoes","one-half pound of fresh peas","one-quarter pound of fresh Lima beans","two quarts of bouillon","salt and pepper","two ounces of butter"],"ingredients_norm":["carrot","onion","turnip","celery","leek","leaves of cabbage","squash or other fresh vegetable such as asparagus or tomato","fresh pea","fresh lima bean","bouillon","salt and pepper","butter"],"steps":["Slice a carrot, an onion, a turnip, one-half of a stalk of celery, two stalks of leeks, three leaves of cabbage, one-half pound of squash or other fresh vegetable such as asparagus or tomatoes.","Put them in a vessel with one-half pound of fresh peas, and one-quarter pound of fresh Lima beans.","Cover with two quarts of bouillon and cook until soft.","Strain through a fine colander, put back in the vessel, bring to a boil, season with salt and pepper, add two ounces of butter and mix 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:w28:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"952eb23d01945b4d387ade4a7a25293634be96817138beaa75ad4e326620c5d7","created_at":"2026-08-02T16:38:20Z","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-paysanne"}