{"id":6211,"slug":"peas-and-carrots-in-cream","title":"Peas and carrots in cream.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["One pint of boiled peas","One pint of boiled French carrots","One cup of thick cream","Salt","A pinch of sugar","One-half cup of cream sauce"],"ingredients_norm":["boiled pea","boiled french carrot","thick cream","salt","sugar","cream sauce"],"steps":["Put in pot one pint of boiled peas, one pint of boiled French carrots, one cup of thick cream, salt and a pinch of sugar.","Boil for a few minutes.","Thicken with a half cup of cream sauce."],"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:w121:28","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"a3cf8fbdaab9d4df93df8dacf3ae2e12c3776788a5cac77e5ddf3c1478795b4e","created_at":"2026-08-02T16:50:21Z","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/peas-and-carrots-in-cream"}