{"id":6105,"slug":"cream-or-bechamel-sauce","title":"Cream or Béchamel sauce","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Two ounces of butter","Two ounces of flour","One pint of boiling milk"],"ingredients_norm":["butter","flour","boiling milk"],"steps":["Melt two ounces of butter in two ounces of flour.","When warm, but not brown, add one pint of boiling milk.","Stir well and cook for a few minutes.","Strain."],"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:w117:16","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"5da83fa8acf2c150c7194d9e741e4f79296f7cd717eb8925171cbc1448fe8052","created_at":"2026-08-02T16:49:05Z","updated_at":"2026-08-02T16:49:05Z","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-or-bechamel-sauce"}