{"id":5999,"slug":"cream-of-peas-2","title":"Cream of peas.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one quart of shelled new peas","one pint of chicken broth","one pint of hot table cream","one large spoonful of table butter","salt","Cayenne pepper"],"ingredients_norm":["shelled new pea","chicken broth","hot table cream","table butter","salt","cayenne pepper"],"steps":["To one quart of shelled new peas add one pint of chicken broth, and boil until the peas are soft.","Strain and return to casserole and add one pint of hot table cream, and, little by little, one large spoonful of table butter.","Season with salt and Cayenne pepper."],"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:w112:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"8e5545e0fbf77c6858822f36e1b43ac62ee46911822d6bceb04e39aca0f3c417","created_at":"2026-08-02T16:48:19Z","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-peas-2"}