{"id":4662,"slug":"fried-cream","title":"Fried cream","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["1 quart milk","1/2 pound sugar","yolks of 8 eggs","4 ounces flour","1/2 vanilla bean","flour (for rolling)","beaten egg","cake, macaroon, or bread crumbs","lard for frying","powdered sugar or lump sugar and brandy (for serving)"],"ingredients_norm":["milk","sugar","egg yolk","flour","vanilla bean","egg","cake macaroon or bread crumb","lard","powdered sugar or lump sugar and brandy"],"steps":["Boil the milk with the vanilla bean.","Mix the sugar, flour and the yolks of the eggs, and then pour into the boiling milk.","Continue cooking, stirring all the time until stiff.","Then pour into a flat pan in a layer about three-quarters of an inch thick, allow to become cold, and then cut into two inch squares.","Roll in flour, then in beaten egg, and finally in cake, macaroon, or bread crumbs, and fry in swimming lard until brown.","Serve dusted with powdered sugar, or with a lump of sugar covered with brandy, and burning."],"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:w26:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"ce16326873736bb628bc23d34405fdbc6747ca2ad8c2b8768fe399b9217172d4","created_at":"2026-08-02T16:37:49Z","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/fried-cream"}