{"id":4273,"slug":"boiled-spinach","title":"Boiled spinach.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["spinach","a gallon of water","a handful of salt"],"ingredients_norm":["spinach","water","salt"],"steps":["Clean the spinach and wash in four or five waters, as it is difficult to remove the sand. It is sometimes necessary to wash as many as ten times to remove it all.","Put a gallon of water and a handful of salt in a pot and bring to the boiling point.","Add the spinach, and boil over a very hot fire, so it will remain green. It will require from five to ten minutes, depending upon the tenderness of the spinach.","Drain off water and serve plain. Or, cool with cold water, press dry with the hand, and prepare as desired."],"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:w2:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"786b9b3ea4035b6a2921ffba3658597c800470da7138fbf33fa953f797cdd922","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-spinach"}