{"id":5645,"slug":"stuffed-pimentos-creole","title":"Stuffed pimentos, Créole.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a rice Créole","pimentos","small pieces of butter"],"ingredients_norm":["rice creole","pimento","butter"],"steps":["Make a rice Créole.","Fill pimentos with this rice.","Place on a buttered pan, put small pieces of butter on top of each, and bake in a medium-hot oven.","Serve as a garnish, or as a vegetable with tomato sauce."],"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:w89:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.85,"content_hash":"52cbb7f333c15a9bd9600d43f0f74b9229ebb8cc9830cd4c8d6b99c5e5216e31","created_at":"2026-08-02T16:46:27Z","updated_at":"2026-08-02T16:46:27Z","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/stuffed-pimentos-creole"}