{"id":5548,"slug":"potage-mexicaine","title":"Potage Mexicaine","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one quart of purée of tomato soup","one pint of well-seasoned consommé tapioca"],"ingredients_norm":["puree of tomato soup","seasoned consomme tapioca"],"steps":["Mix one quart of purée of tomato soup with one pint of well-seasoned 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:w83:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"246d554814a2dee25adde567953df9f3c01f631bc86bcd1c78a674f2eb1eda59","created_at":"2026-08-02T16:46:27Z","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-mexicaine"}