{"id":4337,"slug":"potage-marie-louise","title":"Potage Marie Louise","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one quart of purée of white beans","one pint of thick consommé tapioca"],"ingredients_norm":["puree of white bean","thick consomme tapioca"],"steps":["Mix one quart of purée of white beans with one pint of thick 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:w5:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"8c4e0df43a645e562a7050fb09c675bdbe19144acbd28bb4c1c59ff2d8f52651","created_at":"2026-08-02T16:34:53Z","updated_at":"2026-08-02T16:34:53Z","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-marie-louise"}