{"id":3768,"slug":"noodle-soup","title":"NOODLE SOUP","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["2 quarts Chicken Consommé.","1 teaspoon finely chopped parsley.","1 recipe noodles cut very fine (see below)."],"ingredients_norm":["chicken consomme","parsley","recipe noodles cut very fine"],"steps":["Cook fowl same as for Boiled Fowl (do not tie in cheese cloth).","Drain fowl from stock, and strain.","When cold, remove fat, and clear.","Reheat, add noodles, and simmer twenty minutes.","Sprinkle with parsley and serve very hot."],"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/31534","source_ref":"pg:31534:16","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"28130baa4ac6b26fabee22fd7cf4e4859e786c7ca021022db2031c7dac624277","created_at":"2026-08-02T15:43:17Z","updated_at":"2026-08-02T15:43:17Z","notice":"Historical recipe (1913), 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/noodle-soup"}