{"id":5387,"slug":"chicken-soup-portugaise","title":"Chicken soup, Portugaise","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a soup hen","three quarts of water","a tablespoonful of salt","two carrots","one onion","a bouquet garni","four tomatoes","a cup of boiled rice"],"ingredients_norm":["soup hen","water","salt","carrot","onion","bouquet garni","tomato","boiled rice"],"steps":["Put a soup hen on the fire in three quarts of water.","Bring to a boil, and skim well.","Then add a tablespoonful of salt, two carrots, one onion, and a bouquet garni.","Boil slowly until the fowl is done.","Then skim the broth.","Cut the carrots and the onion in small squares, and return to the soup.","Peel four tomatoes, squeeze out the juice, cut in small squares, and also add to the soup.","Bring to a boil.","Add a cup of boiled rice.","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:w72:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"e8f156eb05f19a6a35dd55f73897b1d633c47bf08d12245e6029e1a89c700714","created_at":"2026-08-02T16:44:05Z","updated_at":"2026-08-02T16:44:05Z","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-portugaise"}