{"id":4567,"slug":"scallops-newburg","title":"Scallops, Newburg.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one pint of scallops","one ounce of butter","salt","pepper","one pint of sauce Newburg"],"ingredients_norm":["scallop","butter","salt","pepper","sauce newburg"],"steps":["Put one pint of scallops in a sauté pan with one ounce of butter, season with salt and pepper, and sauté for about three minutes over a hot fire.","Then drain off and add one pint of sauce Newburg.","Do not cook further, and serve in chafing dish."],"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:w20:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"bd1989e735fea923f9be6218c9a90b419088b780094162fa2caa5bfb66c135c1","created_at":"2026-08-02T16:37:08Z","updated_at":"2026-08-02T16:37:08Z","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/scallops-newburg"}