{"id":6257,"slug":"stewed-rhubarb","title":"Stewed rhubarb","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one pound of rhubarb","one-quarter pound of sugar","a small piece of cinnamon","one-half pint of water","cream","powdered sugar"],"ingredients_norm":["rhubarb","sugar","cinnamon","water","cream","powdered sugar"],"steps":["Peel one pound of rhubarb, cut in two inch pieces, and place in shallow pan.","Put on top one-quarter pound of sugar, a small piece of cinnamon, and one-half pint of water.","Cover and put in oven for about twenty minutes.","Remove, take out the cinnamon, and serve cold in its own juice.","Cream and powdered sugar separate."],"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:w124:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"bd587dd7184481b3c0e5ba4f96aa309f00e0a46e88700e475ac153d22dcf7d25","created_at":"2026-08-02T16:50:21Z","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/stewed-rhubarb"}