{"id":4635,"slug":"cream-of-farina","title":"Cream of farina","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one pound of farina","one quart of milk","one pint of well-seasoned chicken broth","two ounces of sweet butter","one pint of boiling cream","salt","a little Cayenne pepper"],"ingredients_norm":["farina","milk","seasoned chicken broth","sweet butter","boiling cream","salt","little cayenne pepper"],"steps":["Boil one pound of farina in one quart of milk.","When done add one pint of well-seasoned chicken broth.","Strain through a fine sieve.","Put back in pot.","Add two ounces of sweet butter and one pint of boiling cream.","Season with salt and a little Cayenne pepper."],"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:w24:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f8acf5c6de1cb2d426ddb9f557e2e0b39e504253494750508387e9e27b951a28","created_at":"2026-08-02T16:37:49Z","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-farina"}