{"id":4448,"slug":"essence-of-chicken","title":"Essence of chicken","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one chopped raw fowl, or plenty of carcasses, necks, etc., of raw chickens","the whites of three eggs","two quarts of strong chicken broth"],"ingredients_norm":["raw fowl or plenty of carcasses necks etc. of raw chicken","egg white","strong chicken broth"],"steps":["Put in a casserole one chopped raw fowl, or plenty of carcasses, necks, etc., of raw chickens.","Add the whites of three eggs, stir well, and add slowly two quarts of strong chicken broth.","Bring to a boil, strain through a napkin, and serve in cups."],"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:w12:16","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"ae629743d2751513b51085d087e9549292e8f7d4b2ef88663f9e0e41fde8aa3c","created_at":"2026-08-02T16:37:02Z","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/essence-of-chicken"}