{"id":6040,"slug":"chicken-stuffed-with-raisins","title":"Chicken stuffed with raisins.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a small loaf of bread","warm milk","raisins","salt","pepper","chicken"],"ingredients_norm":["loaf of bread","warm milk","raisin","salt","pepper","chicken"],"steps":["Soak a small loaf of bread in warm milk, squeeze out lightly, and add an equal volume of raisins.","Season with salt and pepper, fill the chicken, and roast in the usual manner."],"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:w114:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"aab91b489e158cf74966fbbacdcdf06c366bcf6c279453f0525260e92e6b9492","created_at":"2026-08-02T16:49:05Z","updated_at":"2026-08-02T16:49:05Z","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/chicken-stuffed-with-raisins"}