{"id":6214,"slug":"cream-of-potato-soup","title":"Cream of potato soup.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a little sliced onion","leeks","celery","one bay leaf","a clove","a piece of pig skin, or a raw ham bone","butter","one cup of flour","two quarts of boiling milk","two pounds of sliced raw potatoes","salt","a little Cayenne pepper","the yolk of one egg","a cup of thick cream","three ounces of sweet butter"],"ingredients_norm":["little sliced onion","leek","celery","bay leaf","clove","pig skin or raw ham bone","butter","flour","boiling milk","raw potato","salt","little cayenne pepper","egg yolk","thick cream","sweet butter"],"steps":["Simmer a little sliced onion, leeks, celery, one bay leaf, a clove and a piece of pig skin, or a raw ham bone, in butter.","Then add one cup of flour and simmer again.","Pour in two quarts of boiling milk and two pounds of sliced raw potatoes and boil until the potatoes are soft.","Season with salt and a little Cayenne pepper, and strain through a fine sieve.","Before serving add the yolk of one egg mixed with a cup of thick cream, and stir in gradually three ounces of sweet butter."],"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:w122:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"a0796ab2e18a2d94fede975ab87d440aee1395eeb378b502d3b39fc205884f03","created_at":"2026-08-02T16:50:21Z","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/cream-of-potato-soup"}