{"id":4312,"slug":"chicken-force-meat","title":"Chicken force meat","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["quarter pound raw chicken meat","one yolk of egg","a tablespoonful of cream","salt","white pepper"],"ingredients_norm":["raw chicken meat","egg yolk","cream","salt","white pepper"],"steps":["Quarter pound raw chicken meat, chopped fine, and passed through sieve.","Add one yolk of egg and a tablespoonful of cream. Season with salt and white 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:w4:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"325dfde9377c9ab284fc1ae52af5d9ed2a8a3eace910d5a17b1f2f59262201e1","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/chicken-force-meat"}