{"id":5130,"slug":"consomme-aux-perles-de-nizam","title":"Consommé aux perles de Nizam","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two quarts of consommé","one-half pound of pearl tapioca"],"ingredients_norm":["consomme","pearl tapioca"],"steps":["Boil two quarts of consommé.","Then add slowly one-half pound of pearl tapioca, and cook slowly until soft."],"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:w56:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"422754dc92299b287dc7bbe4bca3b8b85a8b17224d2a939a862abdeeb2e2584f","created_at":"2026-08-02T16:42:11Z","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-aux-perles-de-nizam"}