{"id":5595,"slug":"timbale-of-spinach","title":"Timbale of spinach.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one pint of freshly-chopped spinach","salt","pepper","one spoonful of cream sauce","a raw egg","butter"],"ingredients_norm":["spinach","salt","pepper","cream sauce","raw egg","butter"],"steps":["Pass one pint of freshly-chopped spinach through a fine sieve.","Season with salt and pepper, add one spoonful of cream sauce and a raw egg, mix well, and put in small buttered timbale moulds.","Cook for twenty minutes in bain-marie.","Serve as a garnish, or as a vegetable with cream, tomato, or Madeira 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:w86:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"b3eedbadae57e2783b65286bebeb2d4772e0cad09d8bff725bca7d477d631e87","created_at":"2026-08-02T16:46:27Z","updated_at":"2026-08-02T17:11:32Z","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/timbale-of-spinach"}