{"id":4661,"slug":"carrots-in-butter","title":"Carrots in butter","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["3 dozen small French carrots","2 quarts salted water","2 ounces sweet butter","chopped parsley"],"ingredients_norm":["french carrot","salted water","sweet butter","parsley"],"steps":["Wash and peel three dozen small French carrots, and boil in two quarts of salted water.","When done drain off the water, add two ounces of sweet butter, and simmer for two minutes.","Sprinkle with a little chopped parsley."],"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:w26:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"bb3271477393bc1579ae4f984a29ffa7db5215e8770ba78de99bbd11d993e16a","created_at":"2026-08-02T16:37:49Z","updated_at":"2026-08-02T16:37:49Z","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/carrots-in-butter"}