{"id":4389,"slug":"vanilla-cream-sauce","title":"Vanilla cream sauce","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["1 pint of milk","One-quarter of a split vanilla bean","One-quarter of a pound of sugar","2 eggs","1 spoonful of sifted flour","1 cup of cream"],"ingredients_norm":["milk","split vanilla bean","sugar","egg","flour","cream"],"steps":["Boil one pint of milk with one-quarter of a split vanilla bean.","Mix one-quarter of a pound of sugar with two eggs and one spoonful of sifted flour.","Pour the boiling milk over this mixture, and put back on the fire, stir well, and allow to become thick.","Then add one cup of cream, strain and serve."],"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:w8:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"124b7eb405c9cadaf5cdb9374c936fadc553f6d34c29691b9fafa06b82f4a689","created_at":"2026-08-02T16:36:44Z","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/vanilla-cream-sauce"}