{"id":4753,"slug":"viennese-bean-soup","title":"Viennese bean soup","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a pint of beans","a quarter of a pound of lean salt pork","an onion","a large carrot","a stalk of celery","butter","a spoonful of flour","salt and pepper to taste","chopped parsley"],"ingredients_norm":["bean","lean salt pork","onion","carrot","celery","butter","flour","salt and pepper","parsley"],"steps":["Wash a pint of beans, then put them in water and let them soak over night.","Then put in a vessel with three quarts of water and a quarter of a pound of lean salt pork, and cook slowly for three hours, by which time the beans should be done.","Meanwhile mince an onion, a large carrot, and a stalk of celery; fry them in butter, but do not brown.","Add a spoonful of flour and two cups of the beans, making a thick sauce; add this to the beans in the pot, and cook slowly for another hour.","Season to taste, and sprinkle with chopped parsley before serving.","Cut the pork in very thin slices, and serve one slice to each plate."],"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:w32:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"ca65898515f4f9a448fe3a2af25ca828e322861c6d7accfd99e30c3524957d73","created_at":"2026-08-02T16:39:51Z","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/viennese-bean-soup"}