{"id":5291,"slug":"potage-paysanne","title":"Potage paysanne","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["One carrot","One white turnip","One parsnip","One small head of green cabbage","Three ounces of butter","Salt","A pinch of sugar","Two quarts of bouillon, stock, or chicken or beef broth","Chopped chervil","Salt and pepper"],"ingredients_norm":["carrot","white turnip","parsnip","green cabbage","butter","salt","sugar","bouillon stock or chicken or beef broth","chervil","salt and pepper"],"steps":["Cut a carrot, white turnip, parsnip, and a small head of green cabbage in round slices the size of a silver half dollar.","Put in a casserole with three ounces of butter, salt and a pinch of sugar.","Cover casserole and put in oven and simmer until vegetables are done. Be careful not to burn, and when turning do not break the vegetables.","When the vegetables are cooked add two quarts of bouillon, stock, or chicken or beef broth, and cook for half an hour.","Before serving add chopped chervil, and season with salt and pepper."],"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:w66:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"e7f79a2311f67b4f76c0399f9327a471cfef997c84c92678966fe16f514bfb6b","created_at":"2026-08-02T16:42:54Z","updated_at":"2026-08-02T16:42:54Z","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-paysanne"}