{"id":4483,"slug":"potage-waldaise","title":"Potage Waldaise","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one quart of consommé tapioca","one quart of purée of tomato soup","four slices of boiled ham"],"ingredients_norm":["consomme tapioca","puree of tomato soup","boiled ham"],"steps":["Mix one quart of consommé tapioca with one quart of purée of tomato soup.","Add four slices of boiled ham cut in small squares."],"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:w14:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"e815a7b6a250ce8490e01477033c0ac7c64d174fa7cc09ea31196071d1ba3fc3","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-waldaise"}