{"id":3873,"slug":"cream-gravy","title":"CREAM GRAVY","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["1/4 cup butter.","1 slice onion.","1/4 cup flour.","1-1/2 cups well-seasoned chicken stock.","1/2 cup hot cream.","1/2 teaspoon salt.","1/8 teaspoon pepper."],"ingredients_norm":["butter","onion","flour","seasoned chicken stock","hot cream","salt","pepper"],"steps":["Cook butter in a sauce-pan with onion until onion is delicately browned.","Remove onion, add flour mixed with seasonings; stir to a smooth paste and brown lightly.","Add hot stock gradually, stirring constantly.","Add hot cream and beat until smooth and glossy."],"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/31534","source_ref":"pg:31534:126","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"d1419e68d94baa6c2316dd765c67e36f0a4eb78cffe57c869bc86c74ff9dcbda","created_at":"2026-08-02T15:46:03Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1913), 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-gravy"}