{"id":5200,"slug":"consomme-japonnaise","title":"Consommé Japonnaise","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Consommé aux perles de Nizam","yellow Breton coloring"],"ingredients_norm":["consomme aux perles de nizam","yellow breton coloring"],"steps":["Consommé aux perles de Nizam colored with yellow Breton coloring."],"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:w60:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.85,"content_hash":"e70366af61509db68f863f9d5e380f2d20a0047fb737422829746bd6bd116466","created_at":"2026-08-02T16:42:54Z","updated_at":"2026-08-02T16:42:54Z","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-japonnaise"}