{"id":4462,"slug":"chestnuts-glace-au-madere","title":"Chestnuts glacé au Madère","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["chestnuts glacé","a little sauce Madère"],"ingredients_norm":["chestnuts glace","little sauce madere"],"steps":["Add to chestnuts glacé a little sauce Madère, just before serving."],"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:w13:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"0e145c56dce2a01fe9364f57187d6eb4dff32a97b41ea4e9385eb86b22f70e4a","created_at":"2026-08-02T16:37:02Z","updated_at":"2026-08-02T16:37:02Z","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-au-madere"}