{"id":4257,"slug":"boiled-chestnuts","title":"Boiled chestnuts","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["chestnuts","a small piece of celery","salt","water"],"ingredients_norm":["chestnut","celery","salt","water"],"steps":["Cut the chestnut shells with a sharp knife and put on pan in oven for ten minutes.","Then peel, put in vessel with a small piece of celery, salt, and cover with water.","Boil slowly so they will remain whole when done. Use for garnishing, stuffing, etc."],"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:w1:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"ec0b06943915269d1327f6fe7215d943df4ebb2d5bf9ffecd133877dbed93eb3","created_at":"2026-08-02T16:34:18Z","updated_at":"2026-08-02T16:34:18Z","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/boiled-chestnuts"}