{"id":5508,"slug":"cream-of-flageolet-beans","title":"Cream of flageolet beans","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["three ounces of butter","three spoonfuls of flour","one pint of chicken broth","one pint of milk","two cans of French flageolet beans","salt","Cayenne pepper","a very little grated nutmeg","a pint of boiling milk","three ounces of sweet butter"],"ingredients_norm":["butter","flour","chicken broth","milk","french flageolet bean","salt","cayenne pepper","little grated nutmeg","boiling milk","sweet butter"],"steps":["Heat three ounces of butter in a casserole, then add three spoonfuls of flour, and heat through.","Then add one pint of chicken broth, one pint of milk, and two cans of French flageolet beans.","Boil for thirty minutes, strain through a fine sieve, and put back in the casserole.","Bring to a boil, season with salt and Cayenne pepper and a very little grated nutmeg.","Then stir in a pint of boiling milk and three ounces of sweet butter.","Strain again, and 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:w81:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"282325f0fc9f7a91d66c2d33b802b4433c95613a6ce6e22eea6b3ff5285b88a3","created_at":"2026-08-02T16:45:30Z","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-flageolet-beans"}