{"id":4272,"slug":"brussels-sprouts-with-chestnuts","title":"Brussels sprouts with chestnuts.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["three ounces of butter","two cups of fresh-boiled sprouts","salt","pepper","a cup of fresh-boiled chestnuts","parsley"],"ingredients_norm":["butter","fresh boiled sprout","salt","pepper","fresh boiled chestnut","parsley"],"steps":["Melt three ounces of butter in pan.","Add two cups of fresh-boiled sprouts.","Season with salt and pepper.","Fry for a few minutes.","Then add a cup of fresh-boiled chestnuts.","Mix well, and serve with a sprinkle of parsley on top."],"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:w2:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"9f8325d432e7d9130d58ed56cfdba1ce96a1f91bd6cf6e0059859c914fc98604","created_at":"2026-08-02T16:34:18Z","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/brussels-sprouts-with-chestnuts"}