{"id":6227,"slug":"cream-of-chicken","title":"Cream of chicken.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a soup hen","three quarts of water","a leek, carrot","a little parsley and celery","six pepper berries","two cups of rice","one quart of milk","one-half pint of cream","the yolk of one egg","a piece of sweet butter the size of an egg"],"ingredients_norm":["soup hen","water","leek carrot","little parsley and celery","pepper berry","rice","milk","cream","egg yolk","sweet butter the size of egg"],"steps":["Place a soup hen in a soup kettle with three quarts of water, a leek, carrot, a little parsley and celery, six pepper berries, and two cups of rice.","Boil until fowl is soft.","Remove and cut away the white meat from the breast and set aside.","Chop the remainder of the meat very fine, return to the kettle, and then strain the entire contents through a sieve.","To the strained broth add one quart of milk, and strain again.","Then add one-half pint of cream and the yolk of one egg, mixed; also a piece of sweet butter the size of an egg.","Then add the breast of the fowl cut in small squares."],"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:w122:17","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"c5b6304de58e2b18e1f3f0233ba573b8ac1ee583054b532e60d4031de03f6dce","created_at":"2026-08-02T16:50:21Z","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-chicken"}