{"id":5628,"slug":"potage-dieppoise","title":"Potage Dieppoise","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four leaves of white cabbage","two stalks of leeks","one stalk of celery","three ounces of butter","one pound of raw potatoes","three pints of bouillon","salt and pepper"],"ingredients_norm":["leaves of white cabbage","leek","celery","butter","raw potato","bouillon","salt and pepper"],"steps":["Put in a casserole four leaves of white cabbage, and two stalks of leeks and one of celery cut in thin slices.","Add three ounces of butter, cover, and simmer until done.","Then add one pound of raw potatoes cut in thin slices the size of a silver quarter, and three pints of bouillon.","Season with salt and pepper, and boil until done."],"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:w88:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"23b77d4f71a3831ae3af1de7107e6e0a83260b5f894d8672febc3a629f868a6e","created_at":"2026-08-02T16:46:27Z","updated_at":"2026-08-02T16:46:27Z","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-dieppoise"}