{"id":5134,"slug":"cream-soup-a-l-algerienne","title":"Cream soup, à l'Algérienne","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two sweet potatoes","two quarts of cream of chicken soup","a little plain chicken broth, or boiling milk","two cups of boiled rice"],"ingredients_norm":["sweet potato","cream of chicken soup","little plain chicken broth or boiling milk","boiled rice"],"steps":["Boil two sweet potatoes, and force through a fine sieve.","Add two quarts of cream of chicken soup.","If too thick add a little plain chicken broth, or boiling milk, season well, and strain.","Before serving add two cups of boiled rice."],"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:w56:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"3f3d40fed5dd69339b813f055744eb5546464bc31c80cea0019c9678d0187cd6","created_at":"2026-08-02T16:42:11Z","updated_at":"2026-08-02T16:42:11Z","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-soup-a-l-algerienne"}