{"id":5607,"slug":"shrimp-patties-in-cream","title":"Shrimp patties in cream.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Four patty shells","One pound of picked shrimps","One pint of cream sauce","Salt","Cayenne pepper","Parsley in branches","One lemon"],"ingredients_norm":["patty shell","picked shrimp","cream sauce","salt","cayenne pepper","parsley in branch","lemon"],"steps":["Make four patty shells and keep them hot.","Wash one pound of picked shrimps in warm water.","Make a pint of cream sauce, add the shrimps, season with salt and Cayenne pepper, and fill the patties.","Serve on napkins, with parsley in branches, and a lemon cut in four."],"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:w87:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"d2e4607dff5285d5913506469cf68d844bc2ac0f7c163d566f9f15eb0d44098f","created_at":"2026-08-02T16:46:27Z","updated_at":"2026-08-02T16:46:27Z","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/shrimp-patties-in-cream"}