{"id":5653,"slug":"consomme-with-celery-and-rice","title":"Consommé with celery and rice.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a stalk of celery","salted water","about one-quarter of a pound of rice","three pints of hot well-seasoned consommé"],"ingredients_norm":["celery","salted water","rice","hot well seasoned consomme"],"steps":["Cut a stalk of celery in small squares, wash well, and boil in salted water until soft.","Boil about one-quarter of a pound of rice in salted water until soft.","Serve both in three pints of hot well-seasoned consommé."],"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:w89:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"12d78e87a801b693cb030e5d3f88652760b3cb8646f55246ac22a73a0b6969ff","created_at":"2026-08-02T16:46:27Z","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-with-celery-and-rice"}