{"id":5459,"slug":"chicken-soup-piedmontaise","title":"Chicken soup, Piedmontaise","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a pint of chicken broth","a pint of purée of tomato soup","a quarter pound of macaroni cut in one-quarter inch pieces","the breast of a boiled chicken cut in small squares"],"ingredients_norm":["chicken broth","puree of tomato soup","macaroni cut in quarter inch piece","breast of boiled chicken cut in small square"],"steps":["Mix a pint of chicken broth with a pint of purée of tomato soup.","Add a quarter pound of macaroni cut in one-quarter inch pieces, and the breast of a boiled chicken cut in small squares."],"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:w78:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"32d5a1c2c5f29eccb2d605d81b58bb55c14ea62495535a8d5bbc2fc702034033","created_at":"2026-08-02T16:44:05Z","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-soup-piedmontaise"}