{"id":4786,"slug":"cream-of-chicken-reine-hortense","title":"Cream of chicken, Reine Hortense","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["cream of chicken soup (made in the usual way)","one cup of peeled almonds to each quart of the soup","milk"],"ingredients_norm":["cream of chicken soup","almonds to each quart of the soup","milk"],"steps":["Make a cream of chicken soup in the usual way.","Take a cup of peeled almonds to each quart of the soup, pound into a pulp in a mortar, pulverizing thoroughly; mix with milk, strain, and add to the soup."],"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:w35:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"afc9f732c2acce866e1e0a0d173580aa0f8e955c0837093b8a1493866bff1f9d","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T16:40:36Z","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/cream-of-chicken-reine-hortense"}