{"id":6199,"slug":"stewed-celery-in-cream","title":"Stewed celery in cream.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Celery stalks or outside leaves","Salt water","One-half cup of cream sauce","A small piece of butter","One-half cup of cream","Salt","Cayenne pepper"],"ingredients_norm":["celery stalks or outside leaf","salt water","cream sauce","butter","cream","salt","cayenne pepper"],"steps":["Cut stalks or outside leaves of celery into one inch lengths.","Wash well, parboil in salt water and allow to cool.","Put back in salt water and boil until soft.","Add one-half cup of cream sauce, a small piece of butter, one-half cup of cream, and season with salt and Cayenne pepper.","Simmer for five minutes."],"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:w121:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"19a776f774fb7615c2e99133b0dc5324429413caa7e79c1981f47a9f2612b1aa","created_at":"2026-08-02T16:50:21Z","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/stewed-celery-in-cream"}