{"id":6353,"slug":"chestnut-dressing","title":"Chestnut dressing","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two pounds of chestnuts","a small piece of celery","salt","water","dressing described above"],"ingredients_norm":["chestnut","celery","salt","water","dressing described above"],"steps":["Split the shells of two pounds of chestnuts with a sharp pointed knife.","Put in oven and when they burst open remove and peel.","Put in pot with a small piece of celery, salt, cover with water, boil till done.","Allow to cool, and mix with dressing described above."],"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:w129:20","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"810d7c29ccfeadd6189cc75fb22e53daa8d35c368474cf365679c1958eb060a3","created_at":"2026-08-02T16:51:58Z","updated_at":"2026-08-02T16:51:58Z","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/chestnut-dressing"}