{"id":5743,"slug":"potage-ruffo","title":"Potage Ruffo.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one quart of purée of tomato soup","one pint of consommé","one-half pound of macaroni","grated cheese"],"ingredients_norm":["puree of tomato soup","consomme","macaroni","cheese"],"steps":["Mix one quart of purée of tomato soup with one pint of consommé.","Add one-half pound of macaroni that has been boiled in salted water, and cut in pieces one-half inch long.","Serve grated cheese separate."],"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:w94:18","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"312c70a56f8766dc9a4b9a5675919d66e03f470795490db903a72300b7421024","created_at":"2026-08-02T16:46:28Z","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-ruffo"}