{"id":5429,"slug":"consomme-cameroni","title":"Consommé Cameroni.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one quart of consommé brunoise","one-quarter pound of boiled spaghetti","grated cheese, for serving"],"ingredients_norm":["consomme brunoise","boiled spaghetti","cheese"],"steps":["Add to a quart of consommé brunoise one-quarter pound of boiled spaghetti cut in pieces one-quarter inch long.","Serve grated cheese separate."],"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:w75:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"1afce4d98aa14ac263ae1b437fce24e14564095b2d8371cd066a1f65a0336b33","created_at":"2026-08-02T16:44:05Z","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-cameroni"}