{"id":5334,"slug":"cream-countess","title":"Cream Countess","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Cream of asparagus soup","Yolk of one egg for each person","Green spinach coloring"],"ingredients_norm":["cream of asparagus soup","yolk of egg for each person","green spinach coloring"],"steps":["Make a cream of asparagus soup.","Before serving, bind with the yolk of one egg for each person.","Color with green spinach coloring."],"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:w69:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"42f3e7fa945be68f64bee2091a3da49e4bdc10537c870bdca9c39d10f3de2663","created_at":"2026-08-02T16:42:55Z","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/cream-countess"}