{"id":4495,"slug":"potage-voisin","title":"Potage Voisin","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["purée of peas (half)","purée Crécy (half)","a handful of boiled rice"],"ingredients_norm":["puree of pea","puree crecy","boiled rice"],"steps":["Mix half purée of peas and half purée Crécy.","Before serving add a handful of boiled rice."],"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:w15:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"a67442296b18e2cdbc2e1739cbeddba34c41f7622c7661685a8f66d070c5c353","created_at":"2026-08-02T16:37:02Z","updated_at":"2026-08-02T16:37:02Z","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-voisin"}