{"id":5825,"slug":"ditalini-soup-a-la-royal-2","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","the 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.","Bind the soup with the yolks of three eggs mixed with half a pint of cream.","Season well with salt and pepper.","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:w100:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"274fb81c1c496d786bffd811d3e3dd15aa76de3476dbecba265f94fc4bcc3cd3","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-2"}