{"id":4362,"slug":"julienne","title":"Julienne","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["vegetables","salt","a very little sugar","butter"],"ingredients_norm":["vegetable","salt","little sugar","butter"],"steps":["Cut the vegetables in strips.","Add salt and a very little sugar.","Put in a well-buttered casserole.","Cover with buttered paper and the casserole cover.","Put in oven and smother until soft.","Turn gently once or twice, with a fork, so as not to break the vegetables."],"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:w6:22","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.8,"content_hash":"616458513c13ae9ee1c385414c0228f651216598ce21f4345e263209e714553d","created_at":"2026-08-02T16:34:53Z","updated_at":"2026-08-02T16:34:53Z","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/julienne"}