{"id":5276,"slug":"cream-of-parsnips-ii","title":"Cream of parsnips, II","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Three pounds of veal bones","Three quarts of water","A handful of salt","Six sliced parsnips","A bouquet garni","Three ounces of butter","Three spoonfuls of flour","Salt and pepper","A pint of boiling cream"],"ingredients_norm":["veal bone","water","salt","parsnip","bouquet garni","butter","flour","salt and pepper","boiling cream"],"steps":["Put three pounds of veal bones in a casserole, add three quarts of water and a handful of salt, bring to a boil, and skim.","Then add six sliced parsnips and a bouquet garni, and boil for an hour; then remove the bones and the bouquet.","Put three ounces of butter in another vessel, heat, then add three spoonfuls of flour, and when hot add the broth and parsnips.","Boil for half an hour, then strain through a fine sieve.","Put back in the casserole, season with salt and pepper, and add a pint of boiling cream."],"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:w65:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"4c9a971d073944cf6b998285afb85369741abd3e4bbb532ae560f6c3d7454ff0","created_at":"2026-08-02T16:42:54Z","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-parsnips-ii"}