{"id":6546,"slug":"salted-pecans","title":"Salted Pecans","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one-half pound of shelled pecans","a solution of water and a little gum Arabic, or the white of an egg","one spoonful of fine table salt"],"ingredients_norm":["shelled pecan","solution of water and little gum arabic or the white of egg","fine table salt"],"steps":["Roast one-half pound of shelled pecans to a light brown color.","While still hot, wet with a solution of water and a little gum Arabic, or the white of an egg.","Dust over with one spoonful of fine table salt and stir until dry.","Salted English walnuts: Follow directions for pecans."],"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:w141:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"6e8a5d66e47d255f352113dd8c6d0f9dfa15a7385a150f8979e09fb6d33de433","created_at":"2026-08-02T16:52:24Z","updated_at":"2026-08-02T17:11:32Z","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/salted-pecans"}