{"id":5261,"slug":"consomme-ab-del-cader","title":"Consommé Ab-del-cader","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["carrots","turnips","salted water","royal","profiteroles","hot consommé","one poached yolk of an egg for each person","salt"],"ingredients_norm":["carrot","turnip","salted water","royal","profiterole","hot consomme","poached yolk of egg for each person","salt"],"steps":["Cut some carrots and turnips in half-moon shape, and boil in salted water.","Cut some royal in the same shape.","Also have some profiteroles.","Put equal quantities of each in hot consommé, and also one poached yolk of an egg for each person.","Have the consommé well seasoned."],"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:w64:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.85,"content_hash":"bb5d9a66d2dfb01adc0e46ebf4abd029d4ed5ccdc81555f6f9eb252d94ee7730","created_at":"2026-08-02T16:42:54Z","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-ab-del-cader"}