{"id":5469,"slug":"potage-vert-pre","title":"Potage vert pré","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one pint of consommé tapioca","one quart of purée of pea soup","some chopped chervil"],"ingredients_norm":["consomme tapioca","puree of pea soup","chervil"],"steps":["Mix one pint of consommé tapioca with one quart of purée of pea soup.","Just before serving add some chopped 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:w78:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"2f1342b350dbbc3e9f136d40a23cb6b3ca350886da87c8f934bba77faf647753","created_at":"2026-08-02T16:44:05Z","updated_at":"2026-08-02T16:44:05Z","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-vert-pre"}