{"id":6565,"slug":"crab-meat-in-cream","title":"Crab meat in cream","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["boiled crab","a piece of butter the size of an egg","two spoonsful of flour","one pint of boiling milk","one-fourth of a pint of hot cream","salt","Cayenne pepper","dry toast"],"ingredients_norm":["boiled crab","butter the size of egg","spoonsful of flour","boiling milk","fourth of pint of hot cream","salt","cayenne pepper","dry toast"],"steps":["Remove the meat from the shell of a boiled crab.","In a sauce pan put a piece of butter the size of an egg, and place on stove.","When warm add two spoonsful of flour and allow to become hot.","Then add one pint of boiling milk and one-fourth of a pint of hot cream.","Stir well and boil for ten minutes.","Season with salt and Cayenne pepper.","Then add the crab meat and serve in deep dish.","Serve dry toast separate."],"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:w141:21","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"b908247a27532b246c7584d3f2a4dbdc2b3a1c52a3cfebedd072dbc102354a15","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/crab-meat-in-cream"}