{"id":6109,"slug":"pettijohns","title":"Pettijohns","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Eight ounces of Pettijohns","One quart of boiling water","Salt","Cream"],"ingredients_norm":["pettijohn","boiling water","salt","cream"],"steps":["To one quart of boiling water add eight ounces of Pettijohns.","Cook ten minutes.","Salt.","Serve cream 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:w117:20","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"10bc95dbef4592440ca1871d03c3597a67ff10ad43b4ff842f61777e95da8fe1","created_at":"2026-08-02T16:49:05Z","updated_at":"2026-08-02T16:49:05Z","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/pettijohns"}