{"id":5867,"slug":"chicken-broth-san-remo","title":"Chicken broth, San Remo","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two quarts of plain chicken broth","one-half cup of sliced soft-boiled carrots","one cup of boiled rice","grated cheese"],"ingredients_norm":["plain chicken broth","soft boiled carrot","boiled rice","cheese"],"steps":["Make two quarts of plain chicken broth, add to it one-half cup of sliced soft-boiled carrots, and one cup of boiled rice.","Serve grated cheese separate."],"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:w102:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"d54de8c8eefffcd4d660c150d8960651eb5e5dbeb1f82624370714406fbb57d7","created_at":"2026-08-02T16:46:31Z","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-san-remo"}