{"id":6154,"slug":"cream-of-cauliflower-soup","title":"Cream of cauliflower soup.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one-half onion","a little leek","a piece of butter the size of two eggs","one cup of flour","stems of cauliflower","one quart of milk","one gill of cream","piece of sweet butter","salt","a little Cayenne pepper","heart of the cauliflower"],"ingredients_norm":["onion","little leek","butter the size of egg","flour","stems of cauliflower","milk","cream","sweet butter","salt","little cayenne pepper","heart of the cauliflower"],"steps":["Put in saucepan one-half onion, a little leek, a piece of butter the size of two eggs, and let simmer slowly.","Add one cup of flour, simmer a little more.","Put in the stems of cauliflower and one quart of milk, boil till done, and strain through sieve.","Put in pot, add one gill of cream and piece of sweet butter and stir well until butter is melted.","Add salt and a little Cayenne pepper.","Cut the heart of the cauliflower in small flowers, boil in salt water until soft, and add before serving."],"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:w119:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f093d6288175f6e61bed555ce5dceaacd4f272a23621ea4fb0bff234b29931f7","created_at":"2026-08-02T16:49:05Z","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-of-cauliflower-soup"}