{"id":4603,"slug":"pannade-soup","title":"Pannade soup","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a half loaf of stale white bread, or some rolls","three pints of water","salt","pepper","one-quarter of a pound of butter","yolks of two eggs","a cup of cream","a half cup of milk"],"ingredients_norm":["loaf of stale white bread or some roll","water","salt","pepper","butter","egg yolk","cream","milk"],"steps":["Take a half loaf of stale white bread, or some rolls, and put in a pot with three pints of water, season with salt and pepper, add one-quarter of a pound of butter, cover, and boil slowly for one hour.","It will then be of the consistency of gruel.","Mix the yolks of two eggs with a cup of cream and a half cup of milk, and stir slowly into the boiling soup."],"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:w22:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"9fcc3777e79c0c1fdedc08f6813f1f6a2f2de72918913ab58c009e1d6294ddf2","created_at":"2026-08-02T16:37:21Z","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/pannade-soup"}