{"id":6046,"slug":"olympic-club-cheese","title":"Olympic club cheese.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["three best quality camembert cheeses","one-quarter pound of good Roquefort cheese","one-half pound of table butter","two tablespoonfuls of sifted flour","one pint of cream"],"ingredients_norm":["best quality camembert chees","roquefort cheese","table butter","flour","cream"],"steps":["Scrape clean three best quality camembert cheeses.","Put in a copper casserole with one-quarter pound of good Roquefort cheese, one-half pound of table butter, two tablespoonfuls of sifted flour and one pint of cream.","Boil until the whole is melted together.","Then strain through cheese cloth, put in an earthen pot, and allow to become cool."],"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:w114:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"304b76e51c7e155ff8e59ae5f822d5c76c1486c82c71bd35857e6cb685a2de74","created_at":"2026-08-02T16:49:05Z","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/olympic-club-cheese"}