{"id":6249,"slug":"rice-stuffing","title":"Rice stuffing","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a small chopped onion","butter","one cup of washed rice","three cups of stock or bouillon","two truffles"],"ingredients_norm":["onion","butter","washed rice","stock or bouillon","truffle"],"steps":["Simmer a small chopped onion in butter, add one cup of washed rice, three cups of stock or bouillon, season, and cook in oven for twenty minutes.","Then add two truffles cut in small squares.","This stuffing is used for poultry, game, peppers, tomatoes, etc."],"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:w124:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"fb5aa49e0505640f7d753c41cfa2432f0769acc84820edb14bd10f5382c8e5ef","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/rice-stuffing"}