{"id":5326,"slug":"consomme-creole","title":"Consommé Créole","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two raw tomatoes","a quart of boiling consommé","a cupful of boiled rice","Cayenne pepper"],"ingredients_norm":["raw tomato","boiling consomme","cupful of boiled rice","cayenne pepper"],"steps":["Peel and cut in small squares two raw tomatoes.","Add to a quart of boiling consommé.","Add a cupful of boiled rice.","Season with a little Cayenne pepper."],"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:w68:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"55d0237446f0118fd54c7e69adcf88f6791b44b6a57c5fcc73781a674bf81eee","created_at":"2026-08-02T16:42:55Z","updated_at":"2026-08-02T16:42:55Z","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-creole"}