{"id":6126,"slug":"force-and-cream","title":"Force and cream","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["force","powdered sugar","cream"],"ingredients_norm":["force","powdered sugar","cream"],"steps":["Serve raw with powdered sugar and cream separate."],"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:w118:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.8,"content_hash":"be1cb587c08d8357211f4480cc7cd99127ad5bbc30449dcbfb0fcbb83b673e43","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/force-and-cream"}