{"id":5858,"slug":"bean-and-cabbage-soup","title":"Bean and cabbage soup","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two pounds of white beans","water","two pounds of salt pork","three pounds of shin of beef","two gallons of cold water","a tablespoonful of salt","a small head of cabbage","one onion","one carrot","a bouquet garni","one mashed clove of garlic","salt and pepper","a little chopped parsley"],"ingredients_norm":["white bean","water","salt pork","shin of beef","cold water","salt","cabbage","onion","carrot","bouquet garni","mashed clove of garlic","salt and pepper","little chopped parsley"],"steps":["Soak two pounds of white beans in water over night.","Put in a vessel two pounds of salt pork, three pounds of shin of beef, two gallons of cold water, and a tablespoonful of salt.","Bring slowly to a boil, and skim well.","Add the beans, and boil for an hour.","Then add a small head of cabbage that has been cut in one-inch squares, one onion, one carrot, a bouquet garni, and one mashed clove of garlic.","Boil slowly for two hours, then remove the pork, beef, carrot, onion and bouquet garni.","Season to taste with salt and pepper, and add a little chopped parsley."],"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:w102:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"77612f11d1eaf3d4d76e87b49220d07bbcdb2f9f52edf64851592658040036fc","created_at":"2026-08-02T16:46:31Z","updated_at":"2026-08-02T16:46:31Z","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/bean-and-cabbage-soup"}