{"id":5085,"slug":"timbales-of-rice-creole","title":"Timbales of rice, Créole.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["rice Créole","butter (for moulds)","tomato sauce (optional)"],"ingredients_norm":["rice creole","butter","tomato sauce"],"steps":["Prepare some rice Créole, as described December 23.","Butter four timbale moulds, fill with the rice, and then turn them out.","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:w53:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.85,"content_hash":"60b809e8ad1cf2e2bfd714ecb7fbdb35e9b6561a44cfa6c71830fb0720806be2","created_at":"2026-08-02T16:41:08Z","updated_at":"2026-08-02T16:41:08Z","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/timbales-of-rice-creole"}