{"id":4371,"slug":"potage-mcdonald","title":"Potage McDonald","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["One calf's brains","Chicken broth","One quart of cream of barley soup","One ounce of sweet butter"],"ingredients_norm":["calf's brain","chicken broth","cream of barley soup","sweet butter"],"steps":["Boil one calf's brains in chicken broth.","Make one quart of cream of barley soup, and strain both together through a fine sieve.","Put in vessel and add one ounce of sweet butter, and, when melted, serve.","Do not let the soup boil after the two have been joined."],"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:w7:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"7dc7619ac12c8cb9d8d26e4f09436439c9ceec6405a891488c911ac3993b92fc","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-mcdonald"}