{"id":5226,"slug":"flageolet-beans-au-cerfeuil","title":"Flageolet beans, au cerfeuil.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two cans of flageolet beans","one quart of fresh water","two ounces of sweet butter","salt","pepper","one spoonful of chopped chervil"],"ingredients_norm":["flageolet bean","fresh water","sweet butter","salt","pepper","chervil"],"steps":["Put in a casserole two cans of flageolet beans and one quart of fresh water, bring to a boil, and drain.","Return the beans to the casserole, add two ounces of sweet butter, a little salt and pepper, and one spoonful of chopped chervil.","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:w62:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"b1751917ec55de39b388c0f89fa81c28969e2b4d9b56cfd84863446ee2e3e1bc","created_at":"2026-08-02T16:42:54Z","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/flageolet-beans-au-cerfeuil"}