{"id":5822,"slug":"ditalini-soup-a-la-royal","title":"Ditalini soup à la royal.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two quarts of chicken broth","one-half pound of ditalini","yolks of three eggs","half a pint of cream","salt and pepper","grated cheese"],"ingredients_norm":["chicken broth","ditalini","egg yolk","cream","salt and pepper","cheese"],"steps":["Bring two quarts of chicken broth to a boil.","Add one-half pound of ditalini, and boil until the paste is soft.","Then bind the soup with the yolks of three eggs mixed with half a pint of cream.","Season well with salt and pepper, and serve at once.","Serve grated 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:w99:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"8dca1c4702bf58c9b186813900ab97f035909715dfc95f4c38fe95340d946cfa","created_at":"2026-08-02T16:46:31Z","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/ditalini-soup-a-la-royal"}