{"id":5652,"slug":"imported-frankfurter-sausages","title":"Imported Frankfurter sausages.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["canned Frankfurter sausages","water","parsley in branches"],"ingredients_norm":["canned frankfurter sausage","water","parsley in branch"],"steps":["Remove from can immediately upon opening, otherwise they will turn bad.","Put the sausages in water almost at the boiling point, and keep them at that temperature for twelve minutes, but do not let them boil.","Serve on a platter, garnished with parsley in branches."],"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:w89:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"1f1d45429cf4121eaaf4b4831e3049db62d7b8eb651bb963c1a42e3b4b31edf2","created_at":"2026-08-02T16:46:27Z","updated_at":"2026-08-02T16:46:27Z","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/imported-frankfurter-sausages"}