{"id":6251,"slug":"potage-cambridge-soup","title":"Potage Cambridge (soup)","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["three ounces of butter","two ounces of flour","one pint of veal broth or stock","one-half pint of purée of tomatoes","the trimmings of a few fresh mushrooms","fine-cut strips of fresh mushrooms","butter","a pony of dry sherry wine"],"ingredients_norm":["butter","flour","veal broth or stock","puree of tomato","trimmings of few fresh mushroom","fine cut strips of fresh mushroom","pony of dry sherry wine"],"steps":["Melt three ounces of butter in vessel, add two ounces of flour, and simmer for five minutes, or until golden yellow.","Add one pint of veal broth or stock, one-half pint of purée of tomatoes and the trimmings of a few fresh mushrooms.","Cook for twenty minutes, strain through sieve and add fine-cut strips of fresh mushrooms sauté in butter.","A pony of dry sherry wine may be added if desired."],"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:w124:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"4740c1334c87810c1968555407e715a9e768cec12e036ef716a834eefa403d00","created_at":"2026-08-02T16:50:21Z","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/potage-cambridge-soup"}