{"id":5873,"slug":"fresh-asparagus-and-westphalia-ham","title":"Fresh asparagus and Westphalia ham","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Fresh asparagus","Hollandaise sauce","Raw sliced Westphalian ham"],"ingredients_norm":["fresh asparagus","hollandaise sauce","raw sliced westphalian ham"],"steps":["Boil some fresh asparagus.","Serve with Hollandaise sauce.","Serve at the same time raw sliced Westphalian ham."],"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:w103:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"bd62957e328a1d0ffbc9120ee9470ce5ef4a40c8a8983f5563503284b30e4319","created_at":"2026-08-02T16:46:31Z","updated_at":"2026-08-02T16:46:31Z","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/fresh-asparagus-and-westphalia-ham"}