{"id":6041,"slug":"rice-californienne","title":"Rice Californienne.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a pound of rice","cold water","an onion","butter","one quart of broth","salt","pepper","one-half cup of grated cheese"],"ingredients_norm":["rice","cold water","onion","butter","broth","salt","pepper","cheese"],"steps":["Wash a pound of rice in cold water.","Chop an onion, smother in butter, add the rice, one quart of broth, and season with salt and pepper.","Bring to a boil, cover, and set in oven for thirty-five minutes.","Before serving add one-half cup of grated cheese."],"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:w114:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"df2a253dfb69f5beba6265f63e07bfc014b7218acb4fc01bbf8f2b12d1c34e30","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/rice-californienne"}