{"id":5964,"slug":"cream-of-summer-squash","title":"Cream of summer squash","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["three ounces of butter","two pounds of peeled summer squash cut in small pieces","two small spoonfuls of flour","two quarts of chicken or other clear white broth","salt and pepper","one pint of boiling thick cream"],"ingredients_norm":["butter","summer squash cut in small piece","flour","chicken or other clear white broth","salt and pepper","boiling thick cream"],"steps":["Put three ounces of butter in a casserole, add two pounds of peeled summer squash cut in small pieces, and simmer for fifteen minutes.","Then sprinkle with two small spoonfuls of flour, heat the flour through.","Then add two quarts of chicken or other clear white broth.","Boil for ten minutes, season with salt and pepper to taste.","Strain through a fine sieve, put back in the casserole.","Before serving add one pint of boiling thick 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:w109:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"62aa69cda256a2e2a016c38500d847b6260c5e96e1bb289b8e8c8c3cfb35502e","created_at":"2026-08-02T16:47:53Z","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-summer-squash"}