{"id":4561,"slug":"potage-kroumir-2","title":"Potage Kroumir.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one quart of purée of tomato soup","one pint of consommé tapioca"],"ingredients_norm":["puree of tomato soup","consomme tapioca"],"steps":["One quart of purée of tomato soup mixed with one pint of consommé tapioca."],"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:w20:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"402a2fefdc03697163cb4c9a51b4e2a84cf937ef2906c530799442ee6129122b","created_at":"2026-08-02T16:37:08Z","updated_at":"2026-08-02T16:37:08Z","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-kroumir-2"}