{"id":6642,"slug":"consomme-4","title":"CONSOMMÉ","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["three pounds of beef","three quarts of cold water","one-half cup of carrots","one-half cup of celery","one-half cup of onion","one-half teaspoon of peppercorns","one tablespoon of salt","one egg-shell broken fine to each quart of stock","the slightly beaten white of one egg to each quart of stock"],"ingredients_norm":["beef","cold water","carrot","celery","onion","peppercorn","salt","egg shell broken fine to each quart of stock","slightly beaten white of egg to each quart of stock"],"steps":["Take three pounds of beef, cut in dice and cover with three quarts of cold water.","Simmer slowly for four hours.","The last hour add one-half cup each of carrots, celery, onion, and season with one-half teaspoon of peppercorns and one tablespoon of salt.","Strain, cool, remove fat and clear (allowing one egg-shell broken fine and the slightly beaten white of one egg to each quart of stock).","Add to the stock, stir constantly until it has reached the boiling point.","Boil two minutes and 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/12350","source_ref":"pg:12350:w5:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"6b2e5ba97f3a21cf8114687a667d8e07b903808c921985dc48e91122469451b3","created_at":"2026-08-02T16:54:26Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, 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-4"}