{"id":5744,"slug":"corn-a-la-marie","title":"Corn à la Marie.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two ounces of butter","two peeled and quartered tomatoes","the corn cut from six boiled ears","salt","pepper","a pinch of sugar"],"ingredients_norm":["butter","and quartered tomato","corn cut from boiled ear","salt","pepper","sugar"],"steps":["Put two ounces of butter and two peeled and quartered tomatoes in a casserole, and simmer for five minutes.","Then add the corn cut from six boiled ears, season with salt, pepper, and a pinch of sugar, and simmer for five 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:w95:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"b8167b44cb3ee29a53dd5bae485344e2119c6f317ef1b073354f2c83fbf0c473","created_at":"2026-08-02T16:46:28Z","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/corn-a-la-marie"}