{"id":4866,"slug":"potage-portugaise","title":"Potage Portugaise","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one quart of tomato sauce","one quart of consommé","salt","pepper","a cup of boiled rice"],"ingredients_norm":["tomato sauce","consomme","salt","pepper","boiled rice"],"steps":["Mix one quart of tomato sauce with one quart of consommé and bring to a boil.","Season with salt and pepper, and add a cup of boiled rice before serving."],"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:w40:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"9a34ba222cd808913e87775d18e7604f165a17d350fb4acce4f7c0c92798fc9e","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T16:40:36Z","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-portugaise"}