{"id":5161,"slug":"potage-albert-2","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:w58:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"ff37dfa7294ea97e3d2b10f87b727317db0771405c880ee14dd0d38de8faea13","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-2"}