{"id":4416,"slug":"stewed-tomatoes","title":"Stewed tomatoes","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["six tomatoes","three ounces of butter","salt","pepper","a pinch of powdered sugar"],"ingredients_norm":["tomato","butter","salt","pepper","powdered sugar"],"steps":["Peel six tomatoes, and cut in four.","Squeeze out half of the juice.","Put the tomatoes in a vessel with three ounces of butter, season with salt, pepper and a pinch of powdered sugar.","Cover, and simmer until done."],"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:w10:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"c8eb85588f6c24cc3d443cc4c37ac8be03bbb7b2c154be17389bb62511a9bb44","created_at":"2026-08-02T16:37:02Z","updated_at":"2026-08-02T16:37:02Z","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/stewed-tomatoes"}