{"id":5781,"slug":"cream-of-farina-lie","title":"Cream of farina, lié","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one pint of chicken broth","one-half pound of farina","one pint of boiling milk","salt and pepper","the yolks of two eggs","à large cup of cream"],"ingredients_norm":["chicken broth","farina","boiling milk","salt and pepper","egg yolk","cream"],"steps":["Bring to a boil one pint of chicken broth.","Let one-half pound of farina run into it; and cook for about thirty minutes.","Add one pint of boiling milk, season with salt and pepper; and boil again.","Pass through a sieve, put back in the casserole, and bind with the yolks of two eggs mixed with à large cup of cream.","Strain again."],"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:w97:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"d6ab689383d315a14f7c6f7b67715cf9c6a7ec9a24daf119c78431391435e007","created_at":"2026-08-02T16:46:28Z","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-lie"}