{"id":5647,"slug":"chicken-soup-florentine","title":"Chicken soup, Florentine.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a spring chicken","three ounces of butter","two spoonfuls of flour","three pints of chicken broth","a bouquet garni","one-half cup of raw rice","one pint of boiling milk","salt and pepper","a little chopped parsley"],"ingredients_norm":["spring chicken","butter","flour","chicken broth","bouquet garni","raw rice","boiling milk","salt and pepper","little chopped parsley"],"steps":["Cut a spring chicken, bones and all, in pieces one inch square.","Heat three ounces of butter in a casserole, add the chicken, and cook until golden yellow.","Add two spoonfuls of flour and heat through.","Add three pints of chicken broth, a bouquet garni, and one-half cup of raw rice.","Boil for one hour, then remove the bouquet garni.","Add one pint of boiling milk, and season with salt and pepper and a little chopped parsley."],"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:w89:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"4664e318b5d5a9f0ca78c25dedc41a8b63429129b85820c63ec7cfe350e17776","created_at":"2026-08-02T16:46:27Z","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-soup-florentine"}