{"id":5914,"slug":"consomme-georgia","title":"Consommé Georgia","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two tomatoes","two pimentos","two peeled green peppers","twelve heads of canned mushrooms","a cup of plain boiled rice","two quarts of very hot and well-seasoned consommé"],"ingredients_norm":["tomato","pimento","green pepper","canned mushroom","plain boiled rice","hot and well seasoned consomme"],"steps":["Peel two tomatoes, cut in two, squeeze out the juice, and cut in small squares.","Cut two pimentos in small squares.","Boil two peeled green peppers in bouillon, and cut in small squares.","Slice twelve heads of canned mushrooms very fine.","Add all of the above, together with a cup of plain boiled rice, to two quarts of very hot and well-seasoned consommé."],"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:w106:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"975537ab0514c297e3e8cc88168c59b413852ecaf4ae07965d3c01dd0f54c042","created_at":"2026-08-02T16:47:44Z","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-georgia"}