{"id":4415,"slug":"potage-tapioca-crecy","title":"Potage tapioca, Crécy","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["half consommé tapioca","half potage Crécy"],"ingredients_norm":["consomme tapioca","potage crecy"],"steps":["Half consommé tapioca and half potage Crécy, mixed. No croûtons."],"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:w10:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"8226a5371e48cacebb8fe5665caca11dbd7c3f6ab230ca57093cb5be5efcae89","created_at":"2026-08-02T16:37:02Z","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-tapioca-crecy"}