{"id":4989,"slug":"cream-of-parsnips","title":"Cream of parsnips.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["six parsnips","one pint of chicken broth","one pint of cream sauce","one pint of thick cream","salt and pepper","two ounces of sweet butter"],"ingredients_norm":["parsnip","chicken broth","cream sauce","thick cream","salt and pepper","sweet butter"],"steps":["Peel and slice six parsnips and put in vessel with one pint of chicken broth, boil, and when soft add one pint of cream sauce.","Boil for ten minutes and then pass through a fine sieve.","Put back in vessel, add one pint of thick cream, season with salt and pepper, and add two ounces of sweet butter before serving."],"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:w46:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"93779c279e4b9b10c999c3ab4f5666a8e8f873102f7288f9e2259b2fec28e32f","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T16:40:36Z","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-parsnips"}