{"id":6076,"slug":"consomme-3","title":"Consommé.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one-half pound of beef, chopped fine","one white of an egg","one quart of stock"],"ingredients_norm":["beef","egg white","stock"],"steps":["Mix one-half pound of beef, chopped fine, with one white of an egg.","Add slowly one quart of stock and let boil for half hour.","Strain through napkin or fine cheese cloth."],"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:w116:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.97,"content_hash":"ae54972c19d03317314d397cbe797d5c251da826397f47b05b5ceb59fa409515","created_at":"2026-08-02T16:49:05Z","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/consomme-3"}