{"id":6022,"slug":"potage-ferneuse","title":"Potage Ferneuse","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["six white turnips","two ounces of butter","one cup of rice","three pints of bouillon, consommé, or chicken broth","three ounces of sweet butter","salt","a little Cayenne pepper"],"ingredients_norm":["white turnip","butter","rice","bouillon consomme or chicken broth","sweet butter","salt","little cayenne pepper"],"steps":["Slice six white turnips very fine, put in a casserole, with two ounces of butter.","Cover, and simmer for fifteen minutes.","Then add one cup of rice and three pints of bouillon, consommé, or chicken broth.","Boil for one hour, strain through fine wire sieve, and put back in vessel.","When hot stir in well three ounces of sweet butter, season with salt and a little Cayenne pepper."],"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:w113:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.97,"content_hash":"0d97c840b10ef801f5a4a0756f9b6e502f0cd46ccf2098f834c39fcbc69e3e9a","created_at":"2026-08-02T16:48:19Z","updated_at":"2026-08-02T16:48:19Z","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-ferneuse"}