{"id":4475,"slug":"consomme-vermicelli","title":"Consommé vermicelli","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one-half pound of vermicelli","two quarts of salt water","three pints of consommé","grated cheese"],"ingredients_norm":["vermicelli","salt water","consomme","cheese"],"steps":["Boil one-half pound of vermicelli in two quarts of salt water for five minutes.","Drain.","Add to three pints of consommé.","Serve 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:w14:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"d586525bf29550b9effc5ebf18e29e3b5174cb8be8a03246b8a211143a0f39e6","created_at":"2026-08-02T16:37:02Z","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-vermicelli"}