{"id":5558,"slug":"white-bean-salad","title":"White bean salad.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a pound of navy beans","cold water","three quarts of water","a little salt","an onion","a carrot","a bouquet garni","two shallots chopped very fine","a little chopped parsley","a little salt","some fresh-ground pepper","one spoonful of vinegar","two spoonfuls of olive oil"],"ingredients_norm":["navy bean","cold water","water","little salt","onion","carrot","bouquet garni","shallots chopped very fine","little chopped parsley","fresh ground pepper","vinegar","olive oil"],"steps":["Soak a pound of navy beans over night in cold water.","Boil them in three quarts of water; to which has been added a little salt, an onion, a carrot, and a bouquet garni.","When soft, remove the onion and carrot, and the bouquet garni, drain off the water, and set the beans to cool.","When cold put in a salad bowl, add two shallots chopped very fine, a little chopped parsley, a little salt and some fresh-ground pepper, one spoonful of vinegar and two of olive oil.","Mix well."],"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:w84:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"8ef2a9e1b3a6f39b2a4a6cfad9a1a751a09fb0a2b82d2194c172475f127483b7","created_at":"2026-08-02T16:46:27Z","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/white-bean-salad"}