{"id":4298,"slug":"bread-sauce","title":"Bread sauce","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one cup of milk","half of an onion","a little salt","one-third of a cup of fresh bread crumbs","a piece of butter the size of a walnut","Cayenne pepper"],"ingredients_norm":["milk","onion","little salt","third of cup of fresh bread crumb","butter the size of walnut","cayenne pepper"],"steps":["Boil one cup of milk, add half of an onion, a little salt, one-third of a cup of fresh bread crumbs, and boil for five minutes.","Remove the onion, add a piece of butter the size of a walnut, and season with Cayenne pepper."],"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:w3:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"609925c5bc7f5a9464415360be7cf3ee6989f6fcbf5e2f69304c41c99db86458","created_at":"2026-08-02T16:34:53Z","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/bread-sauce"}