{"id":4699,"slug":"beans-normandy","title":"Beans, Normandy","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two pounds beans","three pints of water","sliced carrot","a yellow turnip","an onion","a bouquet garni","salt","two big spoonfuls of butter","a spoonful of flour","sliced potatoes mixed with minced onions","half a glass of white vinegar"],"ingredients_norm":["bean","water","carrot","yellow turnip","onion","bouquet garni","salt","butter","flour","potatoes mixed with minced onion","white vinegar"],"steps":["Soak two pounds beans over night.","Then put to boil with three pints of water, sliced carrot, a yellow turnip, an onion, and a bouquet garni, season with salt, and cook for an hour.","Put two big spoonfuls of butter and a spoonful of flour in a pan, and make a creamy sauce by adding the water from the beans.","Now fill a baking dish; first a layer of sliced potatoes mixed with minced onions, then the semi-cooked beans, then potatoes, and so on until filled.","Then add half a glass of white vinegar and bake until the potatoes are done, by which time the beans will be done also."],"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:w29:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"2cb6d1b6a3e6cf869886e53db251feb55092e0664c9e8a7b8fb5c62551f4e7c1","created_at":"2026-08-02T16:38:20Z","updated_at":"2026-08-02T17:11:32Z","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/beans-normandy"}