{"id":4906,"slug":"beets-frouard","title":"Beets, Frouard","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["boiled beets","melted butter","salt","pepper"],"ingredients_norm":["boiled beet","butter","salt","pepper"],"steps":["Cut some boiled beets with a Parisian spoon into the shape of olives.","Put in a sauté pan with melted butter.","Season with salt and pepper, and heat through.","Serve in a vegetable dish, or use for garnishing."],"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:w42:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"17e2897e5f0e4fd70d3738ed74e355c9d0e8979b73c3515e6b856ec21e87f45a","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T16:40:36Z","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/beets-frouard"}