{"id":4319,"slug":"oyster-stew","title":"Oyster stew","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["six oysters","one cup of boiling milk","one ounce of sweet butter","salt","crackers"],"ingredients_norm":["oyster","boiling milk","sweet butter","salt","cracker"],"steps":["Put in a pot six oysters with their own juice, bring to the boiling point, and skim.","Then add one cup of boiling milk, one ounce of sweet butter, and salt.","Serve crackers separate."],"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:w4:16","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"c4ceae50163f6b178d8c37900b9ed15164be5d2f27ece07ba6c9c71e9d35967b","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/oyster-stew"}