{"id":4623,"slug":"spatzel","title":"Spätzel.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one cup of flour","one whole egg and the yolk of an egg","one-third of a cup of milk","a little salt and pepper","a very little grated nutmeg","two ounces of butter"],"ingredients_norm":["flour","whole egg and the yolk of egg","third of cup of milk","little salt and pepper","little grated nutmeg","butter"],"steps":["Mix well one cup of flour, one whole egg and the yolk of an egg, one-third of a cup of milk, a little salt and pepper, and a very little grated nutmeg.","Form in small bits and drop into boiling salted water and boil for about five minutes, then pour off the water.","In a frying pan put two ounces of butter and cook until brown, then pour over the spätzel and mix."],"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:w23:17","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"8fa8dc46eb6a03ec9b46aeb7f984041ee3691bf1a00d56c7f5682b9cb8fbe156","created_at":"2026-08-02T16:37:21Z","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/spatzel"}