{"id":4277,"slug":"potage-victoria","title":"Potage Victoria.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["velouté of chicken","purée of tomatoes","turnip","string beans","peas"],"ingredients_norm":["veloute of chicken","puree of tomato","turnip","string bean","pea"],"steps":["Half velouté of chicken and half purée of tomatoes.","Garnish with turnip cut in small squares, string beans cut in half-inch lengths, and a few peas."],"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:w2:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.85,"content_hash":"a674913fa6203db1ade0097b6b48eacbc7da1695253547141efa760fbe1f83b8","created_at":"2026-08-02T16:34:18Z","updated_at":"2026-08-02T16:34:18Z","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-victoria"}