{"id":5366,"slug":"fresh-succotash","title":"Fresh succotash","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Two ounces of butter","The corn cut from six fresh ears","One pound of boiled fresh Lima beans","Salt and pepper","One spoonful of cream sauce","One spoonful of cream"],"ingredients_norm":["butter","corn cut from fresh ear","boiled fresh lima bean","salt and pepper","cream sauce","cream"],"steps":["Put two ounces of butter in a casserole, add the corn cut from six fresh ears, and simmer for ten minutes.","Then add one pound of boiled fresh Lima beans, season with salt and pepper, add one spoonful of cream sauce and one spoonful of cream, and cook 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:w71:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"efc6b21f562b3a891b19b2b0be547e456d25b956ca41a34a4191492d8f3c162e","created_at":"2026-08-02T16:42:55Z","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/fresh-succotash"}