{"id":4918,"slug":"sweetbread-patties-in-cream","title":"Sweetbread patties in cream","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two pounds of sweetbreads","cold water","one quart of water","two ounces of salt","one cup of bouillon","a cup of cream","salt","a little Cayenne pepper","one ounce of butter","one ounce of flour","hot patty shells","parsley in branches"],"ingredients_norm":["sweetbread","cold water","water","salt","bouillon","cream","little cayenne pepper","butter","flour","hot patty shell","parsley in branch"],"steps":["Soak two pounds of sweetbreads in cold water for two hours, to cause the blood to flow out.","Then put them on the fire in one quart of water and two ounces of salt, bring to a boil, and then allow to become cold.","Pull off the skin and cut the sweetbreads in pieces one-half inch square.","Put in vessel with one cup of bouillon, and boil till soft.","Then add a cup of cream, season with salt and a little Cayenne pepper, and boil for five minutes.","Knead one ounce of butter with one ounce of flour, and use for thickening.","Boil again for five minutes.","Serve in hot patty shells, on napkin, garnished with parsley in branches."],"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:w42:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"72dfe904253089d333ceb9f925bdcde1442f50a03612f105e8607666847883ce","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T16:40:36Z","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/sweetbread-patties-in-cream"}