{"id":5365,"slug":"succotash-2","title":"Succotash","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Canned succotash","A small piece of butter","Salt and pepper"],"ingredients_norm":["canned succotash","butter","salt and pepper"],"steps":["If canned succotash is used empty it into a casserole, add a small piece of butter, season with salt and pepper, and serve very hot."],"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:w71:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"8814804e5a06ead01dba2681e82b6fb9bce89d337a450d3ae6e11bc3d912b00c","created_at":"2026-08-02T16:42:55Z","updated_at":"2026-08-02T16:42:55Z","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/succotash-2"}