{"id":4679,"slug":"stewed-asparagus","title":"Stewed asparagus.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["some asparagus tips","salt water","a spoonful of flour","one ounce of butter","some of the water used for boiling","chopped parsley","pepper"],"ingredients_norm":["asparagus tip","salt water","flour","butter","water used for boiling","parsley","pepper"],"steps":["Cut up some asparagus tips and cook in a casserole in salt water until soft.","Mix a spoonful of flour and one ounce of butter and add to the asparagus, with some of the water used for boiling. Use only enough water to cover the asparagus.","Sprinkle with chopped parsley and pepper, and serve in a deep 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:w27:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f0a35bda2e50b6279391d961a0f5145afa697964c1415ec74f02d9a3afa4651f","created_at":"2026-08-02T16:38:20Z","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/stewed-asparagus"}