{"id":6215,"slug":"radishes","title":"Radishes.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["radishes","cracked ice"],"ingredients_norm":["radish","cracked ice"],"steps":["Wash well.","The red skin of the turnip-shaped species may be cut back, beginning at the bottom point and extending toward the top, in the form of open leaves, to make them look like open roses, if desired.","Serve on cracked ice."],"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:w122:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"516d1bbbbbc87af15807df4094c0e743ade990494f65e04a6eea688fc404bef2","created_at":"2026-08-02T16:50:21Z","updated_at":"2026-08-02T16:50:21Z","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/radishes"}