{"id":5771,"slug":"egg-plant-in-casserole","title":"Egg plant in casserole.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one large, or two small, egg plants","three small onions","one clove of garlic","three tomatoes","one green pepper","salt and pepper","four tablespoonfuls of melted butter"],"ingredients_norm":["egg plant","onion","garlic","tomato","green pepper","salt and pepper","butter"],"steps":["Slice very thin, one large, or two small, egg plants, three small onions, one clove of garlic, three tomatoes, and one green pepper.","Arrange alternately in a buttered casserole.","Season with salt and pepper.","Pour four tablespoonfuls of melted butter over all.","Cover, and cook with a slow fire.","Serve hot or cold."],"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:w96:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"ffdd41b13b67db32dd1be776699e37cf13c7cbdd09221526dcfb760ae7b61833","created_at":"2026-08-02T16:46:28Z","updated_at":"2026-08-02T16:46:28Z","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/egg-plant-in-casserole"}