{"id":5762,"slug":"peas-and-shallots-in-cream","title":"Peas and shallots in cream.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one dozen peeled shallots","two ounces of butter","one quart of shelled peas","one cup of water","a little salt","a pinch of sugar","one pint of rich cream sauce"],"ingredients_norm":["shallot","butter","shelled pea","water","little salt","sugar","rich cream sauce"],"steps":["Put in a sauté pan one dozen peeled shallots and simmer in two ounces of butter until golden yellow.","Add one quart of shelled peas, one cup of water, a little salt and a pinch of sugar.","Put on the cover and boil until soft.","Drain off half of the broth and add one pint of rich cream sauce.","Boil again for a few minutes."],"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:w96:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"ac95ab56323281e2b862466706e219c790ed22b2d2fd9c91b19863a1f05f98a8","created_at":"2026-08-02T16:46:28Z","updated_at":"2026-08-02T16:46:28Z","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-shallots-in-cream"}