{"id":6301,"slug":"spaghetti-milanaise","title":"Spaghetti Milanaise","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Boiled spaghetti","a slice of boiled ham","a slice of tongue","six mushrooms","one truffle","a little tomato sauce","salt","pepper","grated Parmesan cheese"],"ingredients_norm":["boiled spaghetti","boiled ham","tongue","mushroom","truffle","little tomato sauce","salt","pepper","parmesan cheese"],"steps":["Cut boiled spaghetti in two inch lengths.","Cut a slice of boiled ham, a slice of tongue, six mushrooms and one truffle in strips the same size as the spaghetti.","Put all in one pot.","Add a little tomato sauce, salt and pepper, and let simmer for a few minutes.","Serve grated Parmesan cheese separate.","If served as a garnish with 'lamb chops, Milanaise,' mix the cheese before serving."],"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:w127:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"3d907d20979d05c64d5f4305e21b469c4534c38c5874b15113d693eddf5f2827","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/spaghetti-milanaise"}