{"id":3784,"slug":"stuffing-for-lamb","title":"STUFFING FOR LAMB","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["2 cups soft bread crumbs.","1/4 cup butter.","1/4 cup hot water.","1 tablespoon poultry seasoning.","1 tablespoon finely chopped onion.","1/2 tablespoon finely chopped parsley.","Salt, Pepper."],"ingredients_norm":["soft bread crumb","butter","hot water","poultry seasoning","onion","parsley","salt pepper"],"steps":["Melt butter in hot water, add to bread crumbs, toss lightly with a fork.","Add remaining ingredients in the order given.","If desired moister, increase the quantity of hot water."],"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/31534","source_ref":"pg:31534:33","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"c94f07d8419960f08a0d65a3069c2db133948ac8baf058a6ac349a2a604a6563","created_at":"2026-08-02T15:43:51Z","updated_at":"2026-08-02T15:43:51Z","notice":"Historical recipe (1913), 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/stuffing-for-lamb"}