{"id":5358,"slug":"st-francis-cheese","title":"St. Francis cheese","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Three Camembert cheeses","One-quarter pound of good Roquefort cheese","One-half pound of the best table butter","Two tablespoonfuls of sifted flour","One pint of the best cream"],"ingredients_norm":["camembert chees","roquefort cheese","best table butter","flour","best cream"],"steps":["Scrape the skin from three Camembert cheeses, and put in a copper casserole.","Add one-quarter pound of good Roquefort cheese, one-half pound of the best table butter, two tablespoonfuls of sifted flour, and one pint of the best cream.","Cook until melted, and the whole becomes thick; then strain through cheese cloth.","Put in an earthen pot and allow to become cool."],"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:w71:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"b7c5c4395693b0a5e93a190b7e87261074b35413f799c50b9ad41cfa98456d6c","created_at":"2026-08-02T16:42:55Z","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/st-francis-cheese"}