{"id":5833,"slug":"cream-of-corn-and-onions","title":"Cream of corn and onions","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two ounces of butter","two spoonfuls of flour","one quart of chicken broth","six sliced onions","six grated ears of corn","salt and pepper","one pint of milk","one-half pint of sweet cream","two ounces of butter"],"ingredients_norm":["butter","flour","chicken broth","onion","corn","salt and pepper","milk","sweet cream"],"steps":["Heat two ounces of butter in a casserole.","Add two spoonfuls of flour, one quart of chicken broth, six sliced onions, and six grated ears of corn.","Season with salt and pepper, and boil for one hour.","Add one pint of milk, and boil again.","Strain through a fine sieve.","Put back in casserole.","Add one-half pint of sweet cream.","Bring nearly to a boil.","Add two ounces of butter.","When the butter is melted, serve."],"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:w100:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"7d3f7f2e849ab823c922aa70be9c8a145e9a6b8ce10f9ba8f415c9249328ac84","created_at":"2026-08-02T16:46:31Z","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-corn-and-onions"}