{"id":6403,"slug":"carrots-vichy","title":"Carrots, Vichy","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["tender carrots","salt","a little pepper","a little chicken broth or soup stock","one teaspoonful of flour","three ounces of butter","chopped parsley"],"ingredients_norm":["tender carrot","salt","little pepper","little chicken broth or soup stock","flour","butter","parsley"],"steps":["Slice some tender carrots very fine, place in buttered sauce pan, season with salt and a little pepper, and simmer over a slow fire.","Then add a little chicken broth or soup stock and cook until soft.","Mix one teaspoonful of flour with three ounces of butter, add to the carrots and simmer for five minutes.","Serve with 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:w132:16","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"ce421649acc09256ec81af546d375b10aacf0a2eb62b26c46a5da3dcd8d59511","created_at":"2026-08-02T16:52:07Z","updated_at":"2026-08-02T16:52:07Z","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-vichy"}