{"id":6393,"slug":"english-lamb-chops-xx-century-club","title":"English lamb chops, XX Century Club","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["chops","pimentos","purée of sweet potatoes","sauce Madère"],"ingredients_norm":["chop","pimento","puree of sweet potato","sauce madere"],"steps":["Broil the chops.","Garnish with pimentos stuffed with purée of sweet potatoes.","Serve with sauce Madère."],"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:w132:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"af56136a11992bdd6eb11be96f093fbaa2b3df3f14e282b0c1d3afcad5c54cd5","created_at":"2026-08-02T16:52:07Z","updated_at":"2026-08-02T16:52:07Z","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/english-lamb-chops-xx-century-club"}