{"id":6545,"slug":"cream-of-rice","title":"Cream of rice","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two ounces of butter","one-quarter pound of rice flour","one and one-half pints of chicken broth","salt","Cayenne pepper","one-half pint of hot cream","a small piece of butter"],"ingredients_norm":["butter","rice flour","and half pints of chicken broth","salt","cayenne pepper","hot cream"],"steps":["Melt in sauce pan two ounces of butter.","Add one-quarter pound of rice flour, and when hot, one and one-half pints of chicken broth.","Boil for ten minutes and strain.","Season with salt and Cayenne pepper.","Add one-half pint of hot cream and a small piece of 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:w141:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"6e8e277d0cd6160fc626f1bbe1c1d5ab63887ddbeb029000e3f5b8409fc0b0e4","created_at":"2026-08-02T16:52:24Z","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-rice"}