{"id":6004,"slug":"potage-grenade","title":"Potage grenade.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two turnips","one stalk of leeks","one-half stalk of celery","a small head of Savoy cabbage","three ounces of butter","salt","a teaspoonful of sugar","two quarts of consommé","two tomatoes","pepper","a little chopped chervil"],"ingredients_norm":["turnip","leek","celery","savoy cabbage","butter","salt","sugar","consomme","tomato","pepper","little chopped chervil"],"steps":["Cut in thin slices, the size of a silver quarter, two turnips, one stalk of leeks, one-half stalk of celery and a small head of Savoy cabbage.","Put in a sauce pan with three ounces of butter, season with salt and a teaspoonful of sugar, and place in the oven to smother. Be careful that it does not burn.","When soft add two quarts of consommé, and boil for one-half hour.","Then add two tomatoes peeled and cut in small dices, boil for one minute, season with salt and pepper, and serve with a little chopped chervil."],"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:w112:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"7713f8ac045883fd3ea079c652ca96e4a2e5be7beb4a643e9f2eda80647ad801","created_at":"2026-08-02T16:48:19Z","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-grenade"}