{"id":5434,"slug":"consomme-palestine","title":"Consommé Palestine.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["hot well-seasoned consommé","peas","flageolet beans","carrots","turnips","salted water"],"ingredients_norm":["hot well seasoned consomme","pea","flageolet bean","carrot","turnip","salted water"],"steps":["Add to hot well-seasoned consommé equal parts of peas, flageolet beans, and carrots and turnips cut in small round balls; and all boiled in salted water."],"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:w76:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.97,"content_hash":"110f8efb1b6afae99a843799bf4c2c1aa4ff47ea6e2f6b4835175cccd32345fd","created_at":"2026-08-02T16:44:05Z","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-palestine"}