{"id":5083,"slug":"consomme-tosca","title":"Consommé Tosca.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a cucumber","one-half stalk of celery","one-half pound of large barley","two quarts of consommé","two peeled tomatoes"],"ingredients_norm":["cucumber","celery","barley","consomme","tomato"],"steps":["Peel and cut a cucumber in small squares, boil in salt water until soft, and then allow to become cool.","Cut one-half stalk of celery Julienne style, and cook in salt water until soft.","Cook one-half pound of large barley in salt water for two hours, and cool.","Boil two quarts of consommé, add two peeled tomatoes cut in small squares, and boil for two minutes.","Add the cucumber, celery and barley, and serve."],"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:w53:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"0b9d98ee37c7a5aae67387a46745658ea41b1ccb0223df799807b032bb1a92ad","created_at":"2026-08-02T16:41:08Z","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-tosca"}