{"id":6188,"slug":"potage-lamballe","title":"Potage Lamballe.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one-half purée of peas","one-half consommé with tapioca"],"ingredients_norm":["puree of pea","consomme with tapioca"],"steps":["Mix one-half purée of peas and one-half consommé with 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:w120:21","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"55ba6d39edc8fa627d75e15a801b72deb078e28d7af355ea49e86ae73d4b5b5d","created_at":"2026-08-02T16:49:05Z","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-lamballe"}