{"id":5998,"slug":"cream-of-peas-suzon-2","title":"Cream of peas, Suzon.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["cream of peas soup","one spoonful of whipped cream","poached egg"],"ingredients_norm":["cream of peas soup","whipped cream","poached egg"],"steps":["Make a cream of peas soup.","Add one spoonful of whipped cream for each person, and mix while hot.","Put a poached egg on each plate and serve the soup over the eggs."],"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:w112:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"27743ccadedf63554c3f4aeade701334f761eee418781c1d4da15e94ba6b3642","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-suzon-2"}