{"id":5174,"slug":"creme-congalaise","title":"Crème Congalaise","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a spoonful of curry powder","a cream of chicken soup","the breast of a boiled chicken cut in small dices"],"ingredients_norm":["curry powder","cream of chicken soup","breast of boiled chicken cut in small dice"],"steps":["Add a spoonful of curry powder to a cream of chicken soup.","Also add the breast of a boiled chicken cut in small dices."],"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:w58:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"500668ffc190a39d04dfec19ec22e234ea1a8114c7a3c103b55457925604f47d","created_at":"2026-08-02T16:42:54Z","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/creme-congalaise"}