{"id":5394,"slug":"consomme-nicoise","title":"Consommé, Niçoise.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["consommé vermicelli","a peeled tomato","grated cheese"],"ingredients_norm":["consomme vermicelli","tomato","cheese"],"steps":["To consommé vermicelli add a peeled tomato cut in small squares.","Bring to a boil, and serve with 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:w73:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"d655315a13ba8a8e2627e7527d4096289d1ab21cbbda930e1b6d2b5396f1e08c","created_at":"2026-08-02T16:44:05Z","updated_at":"2026-08-02T16:44:05Z","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-nicoise"}