{"id":5381,"slug":"corn-saute-in-butter","title":"Corn sauté in butter","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["corn from eight ears","two ounces of butter","salt","pepper"],"ingredients_norm":["corn from ear","butter","salt","pepper"],"steps":["Cut the corn from eight ears.","Put in a sauté pan with two ounces of butter.","Season with salt and pepper.","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:w72:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"2978cf25b74d4bbe8b76c1ffbcc851de412d173c54d0653ed9c57cf99d645794","created_at":"2026-08-02T16:44:05Z","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-saute-in-butter"}