{"id":4461,"slug":"chestnuts-glace","title":"Chestnuts glacé","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one-half pound of boiled chestnuts","two spoonsful of meat extract"],"ingredients_norm":["boiled chestnut","spoonsful of meat extract"],"steps":["Put one-half pound of boiled chestnuts in a sauté pan with two spoonsful of meat extract, and cook for ten minutes."],"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:w13:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"cf535af83538d2862211ae414631ddf3e4374e3342b76392742bd7b8c3d727c3","created_at":"2026-08-02T16:37:02Z","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/chestnuts-glace"}