{"id":4695,"slug":"macedoine-of-vegetables","title":"Macédoine of vegetables","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["equal parts of carrots, turnips, string beans, cut in squares about one-quarter inch in diameter","peas","flageolet beans","salt and pepper","one ounce of butter"],"ingredients_norm":["equal parts of carrots turnips string bean","pea","flageolet bean","salt and pepper","butter"],"steps":["If the canned sort is used drain off the juice, put in casserole in cold water, bring to a boil, and then drain off the water, season with salt and pepper, and simmer for a minute or so.","To make macédoine, use equal parts of carrots, turnips, string beans, cut in squares about one-quarter inch in diameter, and peas and flageolet beans.","Boil each separately in salt water, and mix afterwards, season with salt and pepper and one ounce of butter, and simmer as above.","Flageolet beans come in cans, or dry like dry peas. They may be omitted if desired."],"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:w28:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"6c9ef4cfd6905ebebcd159a28c3226a1c220c48c05c21a50637459e2fc2b121e","created_at":"2026-08-02T16:38:20Z","updated_at":"2026-08-02T16:38:20Z","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/macedoine-of-vegetables"}