{"id":5805,"slug":"stewed-onions","title":"Stewed onions.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["small white onions","salt","pepper","two tablespoonfuls of butter","one tablespoonful of flour","one-half pint of boiling milk"],"ingredients_norm":["white onion","salt","pepper","butter","flour","boiling milk"],"steps":["Peel some small white onions.","Boil in salted water until tender.","Drain, and turn into a hot vegetable dish.","Melt two tablespoonfuls of butter in a sauce pan.","Stir in one tablespoonful of flour, mix well.","Add one-half pint of boiling milk.","Season with salt and pepper, boil for five minutes.","Pour over the onions."],"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:w98:16","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"10968b646c4eb9c042cb349b3a7c69846dfac03855e66e0173757330b6b2ce18","created_at":"2026-08-02T16:46:28Z","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-onions"}