{"object":[{"sourceId":{"label":"Source ID","value":"205215"},"primaryMedia":{"value":"https://digitalarchive.tpl.ca/internal/media/dispatcher/1840910/full"},"displayDate":{"label":"Date","value":"4/20/1981"},"invno":{"label":"Object number","value":"TSPA_0021164F"},"onview":{"label":"On View","value":"0"},"id":{"label":"Id","value":"7562338"},"title":{"label":"Title","value":"10.56 Wine, cognac and beef broth is reducing as a sauce for hamburgers"},"classification":{"label":"Format","value":"Picture"}}]}