{"id":5185,"slug":"consomme-caroline","title":"Consommé, Caroline","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["eight eggs","one quart of milk","salt","pepper","some grated nutmeg","butter","very hot consommé","one spoonful of boiled rice"],"ingredients_norm":["egg","milk","salt","pepper","nutmeg","butter","hot consomme","boiled rice"],"steps":["Make a royal with eight eggs to a quart of milk, or four eggs to a pint; add a little salt, pepper, and some grated nutmeg.","Strain into a buttered mould, set in a bain-marie and boil.","When set, and cold, remove from the mould and cut in small squares.","Serve in very hot consommé with one spoonful of boiled rice to each person."],"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:w59:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"d98d9d35bd315181d484e2260cb1c10901046e99983ecf5e46bf820c8d402065","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-caroline"}