{"id":6509,"slug":"turnips-glaces","title":"Turnips glacés","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["turnips","a small piece of butter","one spoonful of meat extract"],"ingredients_norm":["turnip","butter","meat extract"],"steps":["Cut the turnips in pieces four times the size of an almond, and put to boil in salt water.","When nearly done drain, add a small piece of butter and put in oven until yellow.","Then add one spoonful of meat extract and glacé them."],"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:w138:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"4b43733894cd3978c3c6474e7328283244ec68b727de46385e9b8e4f3a503c58","created_at":"2026-08-02T16:52:24Z","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/turnips-glaces"}