{"id":6507,"slug":"potage-alexandra","title":"Potage Alexandra","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["half velouté of chicken","half cream of potatoes"],"ingredients_norm":["veloute of chicken","cream of potato"],"steps":["Half velouté of chicken and half cream of potatoes."],"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:w138:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.8,"content_hash":"a160de9cacda3ed33b7c21e75cf47c59b8c82f5c76fdc15b7b1f21dac745763b","created_at":"2026-08-02T16:52:24Z","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/potage-alexandra"}