{"id":6213,"slug":"force-and-cream-2","title":"Force and cream.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["raw force","cream","powdered sugar"],"ingredients_norm":["raw force","cream","powdered sugar"],"steps":["Serve raw force on a compote dish, with cream and powdered sugar 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:w122:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"475306f5baa0bbb5f9e1141acff8c13f4fcc5f194d0e6f918d43f9e31bf7fd6f","created_at":"2026-08-02T16:50:21Z","updated_at":"2026-08-02T16:50:21Z","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-2"}