{"id":6123,"slug":"philadelphia-ice-cream","title":"Philadelphia ice cream","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one-half pound of sugar","one quart of cream"],"ingredients_norm":["sugar","cream"],"steps":["Dissolve one-half pound of sugar in one quart of cream.","Flavor to taste.","Strain and freeze."],"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:w118:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"5e8c6ef715e46ecf52aa773f8828a608c6dafc4b646665627049981565d2ec52","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/philadelphia-ice-cream"}