{"id":5126,"slug":"cooper-soup","title":"Cooper soup","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["three large onions","two ounces of butter","one and one-half quarts of bouillon, consommé or chicken broth","salt","pepper","toasted French bread","grated Parmesan cheese"],"ingredients_norm":["onion","butter","and half quarts of bouillon consomme or chicken broth","salt","pepper","toasted french bread","parmesan cheese"],"steps":["Slice three large onions and put in casserole with two ounces of butter.","Cover, and simmer until the onions are done.","Then add one and one-half quarts of bouillon, consommé or chicken broth, season with salt and pepper, and boil for thirty minutes.","Strain.","Serve toasted French bread and grated Parmesan 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:w55:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"d9e5a56aba7e543e685b5bb975a505dd268e9f528cdc6e08646365a8b277d7cd","created_at":"2026-08-02T16:41:09Z","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/cooper-soup"}