{"id":5140,"slug":"spaghetti-in-cream","title":"Spaghetti in cream","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["half a pound of spaghetti","two quarts of water","a little salt","an ounce of butter","one-half spoonful of flour","one-half cup of boiling milk","one-half cup of cream","salt","pepper","a half cup of grated Parmesan or Swiss cheese"],"ingredients_norm":["spaghetti","water","little salt","butter","flour","boiling milk","cream","salt","pepper","parmesan or swiss cheese"],"steps":["Boil half a pound of spaghetti in two quarts of water seasoned with a little salt, and when soft drain off the water.","Melt an ounce of butter in a casserole, add one-half spoonful of flour, one-half cup of boiling milk, and one-half cup of cream, season with salt and pepper, and boil for five minutes.","Pour over the spaghetti, adding a half cup of grated Parmesan or Swiss cheese."],"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:w56:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"1465c5a2f9456d37628d0c637f8f8aa196b5611e45ec3e34b64647b51a3f5e6d","created_at":"2026-08-02T16:42:11Z","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/spaghetti-in-cream"}