{"id":4466,"slug":"cream-of-celery-kalamazoo","title":"Cream of celery, Kalamazoo","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["cream of celery soup","two stalks of celery"],"ingredients_norm":["cream of celery soup","celery"],"steps":["Make a cream of celery soup.","Take the inside of two stalks of celery and cut in very small dices boiled, and use for garnishing."],"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:w13:19","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.8,"content_hash":"ced5fb88fce44363729267191fda4e44947582ef1ac5efc480c41c0c94dd1727","created_at":"2026-08-02T16:37:02Z","updated_at":"2026-08-02T16:37:02Z","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-celery-kalamazoo"}