{"id":5402,"slug":"potage-honolulu","title":"Potage Honolulu.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a soup hen","three quarts of water","a tablespoonful of salt","one bouquet garni","three onions","three green peppers","three-quarters of a pound of rice","yolks of two eggs","a cup of cream","salt","Cayenne pepper","three canned red peppers"],"ingredients_norm":["soup hen","water","salt","bouquet garni","onion","green pepper","quarters of pound of rice","egg yolk","cream","cayenne pepper","canned red pepper"],"steps":["Put on the fire a soup hen, in three quarts of water; season with a tablespoonful of salt, and bring to a boil.","Then add one bouquet garni, three onions, three green peppers, and three-quarters of a pound of rice.","When the hen is boiled soft remove it, with the bouquet garni and the peppers.","Strain the rice, onions and broth through a fine sieve, and put back in the casserole.","Bring to a boil, and bind with the yolks of two eggs mixed with a cup of cream.","Season well with salt and Cayenne pepper, and add three canned red peppers cut in small squares, before serving."],"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:w73:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"b4f0e92c27845ee309c207b4e8d1d9dd27cd223fd73e7767bd4b810571d2d9ee","created_at":"2026-08-02T16:44:05Z","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-honolulu"}