{"id":5421,"slug":"potage-dagobert","title":"Potage Dagobert.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one quart of purée of peas","one pint of consommé Julienne","one pint of consommé aux perles de Nizam"],"ingredients_norm":["puree of pea","consomme julienne","consomme aux perles de nizam"],"steps":["Mix one quart of purée of peas, one pint of consommé Julienne, and one pint of consommé aux perles de Nizam."],"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:w75:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f7c44a94bf022d9ec1a6eb8bbfd3ed259bcdcc5b322b5ecf8afc65454b5ce038","created_at":"2026-08-02T16:44:05Z","updated_at":"2026-08-02T16:44:05Z","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-dagobert"}