{"id":5695,"slug":"cold-celery-broth","title":"Cold celery broth.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two stalks of celery","three pounds of chopped raw shin of beef","the whites of six eggs","one onion","a spoonful of salt","one gallon of stock or bouillon (or three quarts of water)"],"ingredients_norm":["celery","raw shin of beef","egg white","onion","salt","stock or bouillon"],"steps":["Wash two stalks of celery, and cut in small pieces.","Put in a vessel with three pounds of chopped raw shin of beef, the whites of six eggs, one onion, and a spoonful of salt.","Mix well, and add slowly one gallon of stock or bouillon; or three quarts of water; and boil for two hours.","Strain through a fine cloth, put in ice box, and serve when cold."],"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:w92:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"50a9f82ad828b4905c5776369af2fd5ec0cde0b989ac17a5d33d3052ef304777","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/cold-celery-broth"}