{"id":724,"date":"2022-11-18T14:07:53","date_gmt":"2022-11-18T14:07:53","guid":{"rendered":"https:\/\/www.fabricoproprio.net\/enciclopedia\/borboleta\/"},"modified":"2022-11-18T14:08:30","modified_gmt":"2022-11-18T14:08:30","slug":"butterfly","status":"publish","type":"encyclopedia","link":"https:\/\/www.fabricoproprio.net\/en\/encyclopedia\/butterfly\/","title":{"rendered":"Butterfly"},"content":{"rendered":"<p><em>S &amp; I:<\/em> Direct variation of the <em>Palmier Recheado<\/em>: sweet egg cream filling, sprinkled with icing sugar or brushed with jelly <em>H &amp; C:<\/em> The dough is worked into the shape of butterfly wings. Not a particularly well known variety.<\/p>\n","protected":false},"featured_media":418,"template":"","meta":{"_acf_changed":false,"footnotes":""},"tags":[],"class_list":["post-724","encyclopedia","type-encyclopedia","status-publish","has-post-thumbnail","hentry","dough_types-puff-pastry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/encyclopedia\/724","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/encyclopedia"}],"about":[{"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/types\/encyclopedia"}],"version-history":[{"count":1,"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/encyclopedia\/724\/revisions"}],"predecessor-version":[{"id":725,"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/encyclopedia\/724\/revisions\/725"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/media\/418"}],"wp:attachment":[{"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/media?parent=724"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/tags?post=724"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}