{"id":4893,"slug":"stewed-canned-corn","title":"Stewed canned corn","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a can of corn","one ounce of fresh butter","salt and pepper","a spoonful of thick cream"],"ingredients_norm":["corn","fresh butter","salt and pepper","thick cream"],"steps":["Empty a can of corn into a sauce pan, add one ounce of fresh butter, season with salt and pepper, and boil.","If too thick add a spoonful of thick cream."],"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:w41:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"019771182cd8e63aebd3b14fab09e65728aa6c3a9d2303d04921ee94a30c2233","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-canned-corn"}