{"id":6569,"slug":"potage-americaine","title":"Potage Américaine","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one onion","one leek","a little celery","three ounces of butter","two spoonsful of flour","one peeled and cut up squash","a bouquet garni","two quarts of stock","salt","pepper","one cup of cream","two cups of plain boiled rice"],"ingredients_norm":["onion","leek","little celery","butter","spoonsful of flour","and cut up squash","bouquet garni","stock","salt","pepper","cream","plain boiled rice"],"steps":["Put in a pot one onion, one leek, and a little celery, and simmer in three ounces of butter until soft.","Then add two spoonsful of flour and simmer again.","Now add one peeled and cut up squash, a bouquet garni and two quarts of stock, and boil till well done.","Remove the bouquet garni and strain the remainder through a fine sieve.","Season with salt and pepper.","Before serving add one cup of cream and two cups of plain boiled rice."],"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:w142:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"80b035339650a96f3e038253b15b1f95b8b90a06c98b0e0a597efa12cec6866b","created_at":"2026-08-02T16:52:24Z","updated_at":"2026-08-02T16:52:24Z","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-americaine"}