{"id":6435,"slug":"tomatoes-glacees","title":"Tomatoes glacées.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["six whole peeled tomatoes","salt","pepper","butter"],"ingredients_norm":["whole peeled tomato","salt","pepper","butter"],"steps":["Put six whole peeled tomatoes on a buttered pan.","Season with salt and pepper.","Put a small piece of butter on top of each.","Bake in moderate oven for ten minutes."],"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:w134:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"2083f9a4ebd029e1e95ed79423684c2e36ea30f3e9417b6026a5699d14cf0fcf","created_at":"2026-08-02T16:52:07Z","updated_at":"2026-08-02T16:52:07Z","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/tomatoes-glacees"}