{"id":6514,"slug":"potage-reine-margot","title":"Potage Reine Margot","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["cream of chicken","some almonds mashed fine","a little cream"],"ingredients_norm":["cream of chicken","almonds mashed fine","little cream"],"steps":["To cream of chicken add some almonds mashed fine, mixed with a little cream, and strained.","This is called almond milk."],"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:w138:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"04f163e53b017a22ea0494289147a9b4d4b55ec07c7ca4bd401aacaf1022c622","created_at":"2026-08-02T16:52:24Z","updated_at":"2026-08-02T16:52:24Z","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-reine-margot"}