{"id":4406,"slug":"sorrel","title":"Sorrel","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one peck of sorrel","three ounces of butter","salt and pepper","two whole eggs, beaten","half of a hard boiled egg (optional, for garnish)"],"ingredients_norm":["peck of sorrel","butter","salt and pepper","whole egg","hard boiled egg"],"steps":["Remove the stems from a peck of sorrel and wash the leaves in four different waters, to remove all the sand.","Have a kettle with salted water on the fire.","Put the sorrel into the boiling water and cook for ten minutes, stirring often.","Pour off the water and let stand in the colander fifteen minutes so it will drain dry, then strain through a fine sieve.","Then put the sorrel in a sauce pan with three ounces of butter and bring to the boiling point.","Season with salt and pepper, and bind with two whole eggs, beaten.","Do not let it boil after adding the eggs, but let it get just hot enough to give the sorrel a firm body.","Garnish with the half of a hard boiled egg, 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:w10:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"9ca1ff8df30a09e43821de8f4db8d12fcd04029d19bfefde273b2a4e7c095eb9","created_at":"2026-08-02T16:37:02Z","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/sorrel"}