{"id":6030,"slug":"potage-livonien","title":"Potage Livonien","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one onion","three ounces of butter","one-quarter of a pound of sliced sorrel","one-half pound of sliced spinach","one quart of chicken broth","one large cup of cream sauce"],"ingredients_norm":["onion","butter","sorrel","spinach","chicken broth","cream sauce"],"steps":["In a casserole put one onion chopped fine, and three ounces of butter.","Simmer until yellow.","Then add one-quarter of a pound of sliced sorrel and one-half pound of sliced spinach.","Simmer again for ten minutes.","Then add one quart of chicken broth and one large cup of cream sauce.","Boil one-half hour.","Season well, and serve."],"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:w113:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.97,"content_hash":"5c9c1fa146f7caa14259dbe5d78f8d3f1d8823ab07d29004c1cc595e903d8bbd","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-livonien"}