{"id":4478,"slug":"bacon-and-cabbage","title":"Bacon and cabbage","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["à large head of cabbage","two quarts of water","a little salt","fresh water","two pounds of bacon"],"ingredients_norm":["cabbage","water","little salt","fresh water","bacon"],"steps":["Cut à large head of cabbage in four, wash well, and put in two quarts of water, with a little salt, and boil.","Then drain off the water, add fresh water and two pounds of bacon, and boil until the bacon is well done.","Put the cabbage on a platter, slice the bacon and put on top of the cabbage."],"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:w14:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"ec3f96d607116815bf39e52c4b19a700248bbff0787e61393bd47eb685d94d9c","created_at":"2026-08-02T16:37:02Z","updated_at":"2026-08-02T16:37:02Z","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/bacon-and-cabbage"}