{"id":5988,"slug":"potage-champenoise","title":"Potage Champenoise","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one quart of cream of potatoes","one quart of cream of celery","one-half cup of carrots and celery cut in very small dices","consommé"],"ingredients_norm":["cream of potato","cream of celery","carrots and celery cut in very small dice","consomme"],"steps":["Mix one quart of cream of potatoes with one quart of cream of celery.","Add as garniture one-half cup of carrots and celery cut in very small dices, and boiled soft in consommé."],"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:w111:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"4212b12fdf5b2086059691f2c055a326e530a3f302df1661734a67f8c72afe9d","created_at":"2026-08-02T16:47:53Z","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-champenoise"}