{"id":4644,"slug":"cream-of-green-corn","title":"Cream of green corn.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["five pounds of green corn","one-half gallon of bouillon","one quart of boiling cream","salt","a little Cayenne pepper","four ounces of sweet butter"],"ingredients_norm":["green corn","bouillon","boiling cream","salt","little cayenne pepper","sweet butter"],"steps":["Soak five pounds of green corn in cold water over night.","Then put on fire in pot with one-half gallon of bouillon, and cook until soft.","Then strain through a fine sieve, put back in pot, add one quart of boiling cream, and season with salt and a little Cayenne pepper.","Before serving add four ounces of sweet butter, and stir well until melted."],"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:w25:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"7f1a6efac124b891dff233ebb1383f2f69eb104493c1d1e0e5ae6407c8765f87","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-green-corn"}