{"id":4830,"slug":"spaghetti-caruso","title":"Spaghetti Caruso.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a pound of whole spaghetti","salt water","one pound of dried mushrooms","two ounces of butter","a chopped shallot","a little garlic","three peeled and cut up tomatoes","two cups of grated parmesan cheese","salt and white pepper"],"ingredients_norm":["whole spaghetti","salt water","dried mushroom","butter","shallot","little garlic","and cut up tomato","parmesan cheese","salt and white pepper"],"steps":["Boil a pound of whole spaghetti in salt water.","Soak one pound of dried mushrooms over night.","Heat in a casserole two ounces of butter, add a chopped shallot and a little garlic.","When hot add the mushrooms and three peeled and cut up tomatoes, and simmer for five minutes.","Then add the cooked spaghetti and two cups of grated parmesan cheese, season with salt and white pepper, and serve very hot."],"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:w38:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"fc43a7a9a7805e587e54bd33548e55db4b6e6efa7d15a19452e562f07bc28a4c","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T16:40:36Z","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/spaghetti-caruso"}