{"id":4807,"slug":"stewed-asparagus-2","title":"Stewed asparagus","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two pounds of asparagus tips","a cup of bouillon","salt","pepper","half a cupful of water","a spoonful of flour","a little chopped parsley"],"ingredients_norm":["asparagus tip","bouillon","salt","pepper","cupful of water","flour","little chopped parsley"],"steps":["Cut off two pounds of tips about one inch in length, from fresh asparagus.","Put in casserole and cover with a cup of bouillon, season with salt and pepper, cover, and boil slowly for about eighteen minutes.","Then mix half a cupful of water and a spoonful of flour, and pour slowly into the boiling asparagus.","Add a little chopped parsley 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:w36:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"0a40b0ea017ace5fa84f92faa9bcd9f24172995e8842bccc65f6caef0a8493b7","created_at":"2026-08-02T16:40:36Z","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-2"}