{"id":4805,"slug":"potage-solferino","title":"Potage Solferino","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["six fresh tomatoes","half a cup of consommé","two quarts of consommé","small squares of carrots and potatoes","peas","chervil"],"ingredients_norm":["fresh tomato","consomme","squares of carrots and potato","pea","chervil"],"steps":["Cut six fresh tomatoes in pieces and cook in half a cup of consommé until well done.","Strain through a fine sieve, and add to two quarts of consommé.","Garnish with small squares of carrots and potatoes that have been cooked separately, and peas and chervil."],"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:w36:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.97,"content_hash":"ddcb161491013477f44e40f711d1be45d15aaf297afebda560ebd7ff570c4f84","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-solferino"}