{"id":4949,"slug":"tenderloin-of-beef-cumberland","title":"Tenderloin of beef, Cumberland.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Tenderloin of beef","Sauce poivrade","Stuffed cucumbers"],"ingredients_norm":["tenderloin of beef","sauce poivrade","stuffed cucumber"],"steps":["Roast tenderloin of beef, sauce poivrade, garnished with stuffed cucumbers."],"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:w44:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"9e0cfd3cb5337314523c235125750a965febf237ec8fcad6e429e799b1fd6131","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T16:40:36Z","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/tenderloin-of-beef-cumberland"}