{"id":6290,"slug":"potage-sante-soup","title":"Potage santé (soup)","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a good handful of sorrel","three ounces of butter","one quart of bouillon, or consommé","the yolks of two eggs","a cup of cream","French bread, or rolls"],"ingredients_norm":["sorrel","butter","bouillon or consomme","egg yolk","cream","french bread or roll"],"steps":["Wash a good handful of sorrel and slice very thin.","Put in pot with three ounces of butter and simmer slowly for ten minutes.","Then add one quart of bouillon, or consommé, and boil for a few minutes.","Thicken with the yolks of two eggs mixed with a cup of cream.","Before serving put in some French bread, or rolls, that have been dried in the oven, and cut like chip potatoes."],"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:w126:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"96b643be39f14a388d6a71987a29e68883ce522ab59bc6f7fb95d2265b57f6db","created_at":"2026-08-02T16:50:21Z","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-sante-soup"}