{"id":4427,"slug":"brussels-sprouts-in-bouillon","title":"Brussels sprouts in bouillon","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one quart of Brussels sprouts","one gallon of water","a tablespoonful of salt","two ounces of butter","pepper","one cup of bouillon","a little chopped parsley"],"ingredients_norm":["brussels sprout","water","salt","butter","pepper","bouillon","little chopped parsley"],"steps":["Clean and wash thoroughly one quart of Brussels sprouts.","Put a vessel on the fire, with one gallon of water and a tablespoonful of salt.","When boiling add the sprouts and cook for five minutes; then cool off with cold water.","Put the cold sprouts in a casserole, add two ounces of butter, salt, pepper, one cup of bouillon and a little chopped parsley.","Cover, and simmer until well done.","Sprouts should be served whole, so do not touch with spoon while cooking."],"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:w11:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"e462391ab66e81432bad0e1ea420abf34e10ef3c2f4572977af26ba45494d608","created_at":"2026-08-02T16:37:02Z","updated_at":"2026-08-02T16:37:02Z","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/brussels-sprouts-in-bouillon"}