{"id":6265,"slug":"puree-st-germain-vegetable","title":"Purée St. Germain (vegetable).","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["cooked peas","a piece of butter","salt","a pinch of sugar","a very little thick cream"],"ingredients_norm":["cooked pea","butter","salt","sugar","little thick cream"],"steps":["Strain cooked peas through a fine sieve.","Put in pan with a piece of butter, salt and a pinch of sugar.","Stir well, and when hot, add a very little thick cream.","The purée should be firm, like mashed potatoes."],"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:w125:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"e430fe59ca67ab31be0ba58037c8162764c6f96b6826724be96161cb6be29659","created_at":"2026-08-02T16:50:21Z","updated_at":"2026-08-02T16:50:21Z","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-st-germain-vegetable"}