{"id":6113,"slug":"chicken-broth","title":"Chicken broth","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Two fat soup hens","Cold water","One-half onion","A little celery","Salt"],"ingredients_norm":["fat soup hen","cold water","onion","little celery","salt"],"steps":["Put to boil in cold water two fat soup hens.","Skim well, add one-half onion, a little celery, salt to taste, and cook for three hours, when fowls should be soft.","Strain the bouillon and serve in cups.","The cooked fowls may be used for sandwiches, chicken salad, chicken à la King, etc."],"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:w117:24","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"1d04fcec01ff31f954a51aefbb4313b11f8023bc7082c1d0a36b4e85c1f2074b","created_at":"2026-08-02T16:49:05Z","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/chicken-broth"}