{"id":6451,"slug":"potage-mongol","title":"Potage Mongol","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one-third purée of peas","one-third consommé Julienne","one-third purée of tomatoes"],"ingredients_norm":["third puree of pea","third consomme julienne","third puree of tomato"],"steps":["Well mixed."],"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:w135:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"831e8ad66f600ab6051389cf6e04c8e04c8b245957a57244bebb30c4f474c270","created_at":"2026-08-02T16:52:07Z","updated_at":"2026-08-02T16:52:07Z","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-mongol"}