{"id":5528,"slug":"hot-tomato-broth","title":"Hot tomato broth.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["three pounds of shin or lean beef","whites of six eggs","one dozen tomatoes chopped very fine","one gallon of bouillon or stock","salt and pepper"],"ingredients_norm":["shin or lean beef","egg white","tomatoes chopped very fine","bouillon or stock","salt and pepper"],"steps":["Chop three pounds of shin or lean beef.","Mix with the whites of six eggs and one dozen tomatoes chopped very fine.","Stir well, and add slowly one gallon of bouillon or stock.","Bring slowly to a boil, and simmer for an hour.","Strain through cheese cloth, season with salt and pepper.","Serve either hot or cold."],"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:w82:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"be5cc94e106d1f2af383660a8b6221e3977c3daf7daa59f2723bfbc2c045fdc2","created_at":"2026-08-02T16:45:30Z","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/hot-tomato-broth"}