{"id":5068,"slug":"fricadellen","title":"Fricadellen","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["any kind of meat that may be left over, such as boiled beef, roast lamb, etc.","one chopped onion, fried in butter","one cup of bread crumbs","two whole eggs","some chopped parsley","salt","pepper","a little grated nutmeg","bread crumbs","melted butter","any kind of brown gravy, or tomato sauce, or brown butter"],"ingredients_norm":["any kind of meat that may be left over such as boiled beef roast lamb etc","onion fried in butter","bread crumb","whole egg","parsley","salt","pepper","little grated nutmeg","butter","any kind of brown gravy or tomato sauce or brown butter"],"steps":["Use any kind of meat that may be left over, such as boiled beef, roast lamb, etc.","Chop very fine.","To each two pounds of meat add one chopped onion fried in butter, one cup of bread crumbs, two whole eggs, and some chopped parsley.","Season with salt and pepper and a little grated nutmeg.","Mix well, and make into small balls, like Hamburger.","Roll them in bread crumbs, and fry in pan, with melted butter.","When well browned serve on a platter with any kind of brown gravy, or tomato sauce, or brown butter."],"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:w52:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"d918ae98e7b26d0abe323b2e3e2a5ba7b4c712daf3d2c6c076a139e572cd8ad5","created_at":"2026-08-02T16:41:08Z","updated_at":"2026-08-02T16:41:08Z","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/fricadellen"}