{"id":4820,"slug":"potage-reine-mogador","title":"Potage Reine Mogador","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["half cream of chicken","half purée of potatoes","the yolks of two eggs","half a cup of cream"],"ingredients_norm":["cream of chicken","puree of potato","egg yolk","cream"],"steps":["Take half cream of chicken and half purée of potatoes.","Bind with the yolks of two eggs and half a cup of cream."],"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:w37:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"1c255fb38fdc602c39003bc120124edb57736497d40fb46548caff0bea9d2d83","created_at":"2026-08-02T16:40:36Z","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-reine-mogador"}