{"id":5494,"slug":"cream-of-watercress","title":"Cream of watercress","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["3 ounces butter","3 spoonfuls flour","1 pint chicken broth","1 pint milk","1 quart well-washed watercress","salt","Cayenne pepper","yolks of 2 eggs","1/2 pint cream"],"ingredients_norm":["butter","flour","chicken broth","milk","washed watercress","salt","cayenne pepper","egg yolk","cream"],"steps":["Heat three ounces of butter in a casserole.","Add three spoonfuls of flour, one pint of chicken broth, and one pint of milk.","Bring to a boil.","Add one quart of well-washed watercress.","Season with salt and Cayenne pepper.","Boil for half an hour.","Strain, and put back in casserole.","Again bring to a boil.","Bind with the yolks of two eggs mixed with one-half pint of cream.","Strain again and serve."],"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:w80:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"d113d9a604320604d77b35b13d6e32003a4f00ee6dbb90c434dac2d0e7d22cec","created_at":"2026-08-02T16:45:30Z","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-watercress"}