{"id":5115,"slug":"strawberries-parisienne","title":"Strawberries, Parisienne","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["some nice ripe strawberries","one-half pint of strawberry pulp","one-quarter pound of powdered sugar","the juice of one lemon","a half pint of whipped cream","cracked ice for serving"],"ingredients_norm":["nice ripe strawberry","strawberry pulp","powdered sugar","juice of lemon","whipped cream","cracked ice"],"steps":["Put some nice ripe strawberries in a bowl and put in the ice box until very cold.","Make a sauce by mixing one-half pint of strawberry pulp, made by passing some strawberries through a fine strainer or sieve, one-quarter pound of powdered sugar, the juice of one lemon, and a half pint of whipped cream.","Do not whip the cream too hard.","When well mixed pour over the strawberries, and serve on cracked ice."],"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:w55:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"065dc427235137edc8cfdb1dbc85a5d376c388c61efe901275c74e44e511c6cb","created_at":"2026-08-02T16:41:09Z","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/strawberries-parisienne"}