{"id":4882,"slug":"pineapple-creole","title":"Pineapple, Créole","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a quarter pound of rice","a quart of milk","a quarter pound of sugar","one cup chopped fresh or canned pineapple","sliced pineapple","candied cherries","apricot sauce"],"ingredients_norm":["rice","milk","sugar","fresh or canned pineapple","pineapple","candied cherry","apricot sauce"],"steps":["Cook a quarter pound of rice in a quart of milk.","Add a quarter pound of sugar and one cup chopped fresh or canned pineapple, and mix well.","Dress on a platter and decorate the top with sliced pineapple and candied cherries.","Serve hot with apricot sauce poured over all."],"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:w40:20","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"7b37ce2ae8d4717317e4057a57216868497f38434826bfa54b327c41728abf88","created_at":"2026-08-02T16:40:36Z","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/pineapple-creole"}