{"id":5636,"slug":"potage-italienne","title":"Potage Italienne","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["half a pound of dry mushrooms","cold water","one quart of consommé","one pint of purée of tomatoes","one-half pound of boiled spaghetti","two pieces of garlic","a spoonful of oil","salt and pepper","a little chopped parsley","grated cheese"],"ingredients_norm":["dry mushroom","cold water","consomme","puree of tomato","boiled spaghetti","garlic","oil","salt and pepper","little chopped parsley","cheese"],"steps":["Soak half a pound of dry mushrooms in cold water for a few hours.","Then put in a casserole with one quart of consommé, one pint of purée of tomatoes, and one-half pound of boiled spaghetti cut in pieces two inches long.","Boil for ten minutes.","Crush two pieces of garlic and fry in a spoonful of oil for a second, add to the soup, season with salt and pepper, and sprinkle with a little chopped parsley.","Serve grated cheese 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:w88:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"6de4a673a8d399d5fe18455065f07da4e5cc56b7891a5c62093f233c901224d9","created_at":"2026-08-02T16:46:27Z","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-italienne"}