{"id":6522,"slug":"potage-faubonne","title":"Potage Faubonne","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["white beans","the yolk of one egg","a little cream","small squares of bread fried in butter"],"ingredients_norm":["white bean","egg yolk","little cream","squares of bread fried in butter"],"steps":["Make a purée of white beans and bind with the yolk of one egg mixed with a little cream.","Serve small squares of bread fried in butter, separate."],"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:w138:20","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"3aa06dd03f734e61d01b1dba00c8a5889487f2fb014998bad6b5210ab9c011a7","created_at":"2026-08-02T16:52:24Z","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-faubonne"}