{"id":5623,"slug":"potage-nassau-2","title":"Potage Nassau","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["eight white onions","one quart of water","salt","three ounces of butter","three spoonfuls of flour","one pint of milk","one quart of bouillon","Cayenne pepper","three ounces of sweet butter","small crusts of bread"],"ingredients_norm":["white onion","water","salt","butter","flour","milk","bouillon","cayenne pepper","sweet butter","crusts of bread"],"steps":["Peel eight white onions, and put in a casserole with one quart of water and a little salt.","Boil for twenty minutes, and then drain off the water.","Heat three ounces of butter in another casserole; then add three spoonfuls of flour, heat through;","then add one pint of milk and one quart of bouillon and the onions, and boil for forty minutes.","Strain through a fine sieve, put back in casserole, season with salt and Cayenne pepper, and stir-in three ounces of sweet butter.","When the butter is melted, serve hot, with small crusts of bread cut in small squares, and fried in butter."],"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:w88:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"87511c6d1014e5ff4feace3e43e00a0298ad824954c35356a4f8e1473ef81253","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-nassau-2"}