{"id":5144,"slug":"spaghetti-in-cream-2","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 and pepper","a half cup of grated Parmesan or Swiss cheese"],"ingredients_norm":["spaghetti","water","little salt","butter","flour","boiling milk","cream","salt and 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:w57:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"894c382ea5db72e1c8262580af962b80a4df3d3387e19ccbf8c5edbde1e28bd2","created_at":"2026-08-02T16:42:54Z","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-2"}