{"id":5850,"slug":"potage-carpure","title":"Potage Carpure","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a head of lettuce","two ounces of butter","three pints of chicken broth, or clear veal or beef broth","salt and pepper","yolks of three eggs","half a pint of cream","bread sliced thin"],"ingredients_norm":["lettuce","butter","chicken broth or clear veal or beef broth","salt and pepper","egg yolk","cream","bread sliced thin"],"steps":["Slice a head of lettuce very fine, wash, and drain well.","Put in a casserole with two ounces of butter, cover, and simmer for ten minutes.","Add chicken broth, or clear veal or beef broth (three pints), season with salt and pepper, and boil slowly for about fifteen minutes.","Bind with the yolks of three eggs mixed with half a pint of cream.","Serve with bread sliced thin, and dried in the oven, like toast."],"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:w101:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"c0c152d7b45f6979f9cab6e829e3a6ecd57f78427f7a9ddb38b55ef91b3a2b36","created_at":"2026-08-02T16:46:31Z","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-carpure"}