{"id":4402,"slug":"corned-beef-and-cabbage","title":"Corned beef and cabbage","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["corned beef (brisket)","cold water","two heads of well-washed cabbage"],"ingredients_norm":["corned beef","cold water","washed cabbage"],"steps":["Put the corned beef on fire in cold water and skim when it comes to the boiling point.","Cover and let it boil slowly until about three-quarters done.","Then add two heads of well-washed cabbage cut in four, and cook with the beef for at least one hour."],"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:w9:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f9f5356f86d0622056616f22bcb00aeafed7628a05c969e1eee3db6d1460096b","created_at":"2026-08-02T16:36:55Z","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/corned-beef-and-cabbage"}