{"id":5159,"slug":"potage-albert","title":"Potage, Albert.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Two-thirds purée of potato soup","One-third very thick Consommé Julienne"],"ingredients_norm":["thirds puree of potato soup","third very thick consomme julienne"],"steps":["Two-thirds purée of potato soup and one-third very thick Consommé Julienne."],"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:w57:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"bb12d3c2878d8efd18f486885e20c8002363dd97e3d5b91c57989572b55404e1","created_at":"2026-08-02T16:42:54Z","updated_at":"2026-08-02T16:42:54Z","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/potage-albert"}