{"id":5199,"slug":"summer-squash-native-son","title":"Summer squash, Native Son","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["corn from four ears","one pound of summer squash","three peeled tomatoes","one chopped onion","two ounces of butter","salt and pepper"],"ingredients_norm":["corn from ear","summer squash","tomato","onion","butter","salt and pepper"],"steps":["Cut off the corn from four ears.","Peel one pound of summer squash, and cut in one inch squares.","Put them, with the corn, in a bowl and add three peeled tomatoes cut in squares.","In a casserole put one chopped onion with two ounces of butter, and simmer until yellow.","Then add the corn, tomato and squash, season with salt and pepper, cover, and simmer for thirty minutes."],"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:w60:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"55ee95578d23f64dc7844d2e741104df90354b6b6195ea4a27ecff25e73525f3","created_at":"2026-08-02T16:42:54Z","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/summer-squash-native-son"}