{"id":4226,"slug":"potato-and-cheese-soup","title":"POTATO AND CHEESE SOUP","description":"From Foods that will win the war and how to cook them (1918) (1918) by C. Houston Goudiss: Alberta M. Goudiss.","ingredients_raw":["2 cups cooked diced potatoes","2 cups water in which potatoes were cooked","1 cup milk","2 teaspoons onion juice","2 tablespoons fat","3 tablespoons flour","1-1/2 teaspoons salt","1/8 teaspoon cayenne","2 tablespoons of finely chopped parsley","1/4 cup grated cheese"],"ingredients_norm":["cooked diced potato","water in which potatoes were","milk","onion juice","fat","flour","salt","cayenne","parsley","cheese"],"steps":["Dice potatoes and cook slowly until very tender. Rub through strainer, using potato and 2 cups of the water.","Melt fat, add dry ingredients and gradually the liquids and onion juice.","When ready to serve, sprinkle parsley and cheese over top."],"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/15464","source_ref":"pg:15464:250","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"1f18931c496cc816e77901366b757cc6021b540e3b6e6b9c4c5bbf1272512de3","created_at":"2026-08-02T16:15:02Z","updated_at":"2026-08-02T16:15:02Z","notice":"Historical recipe (1918), 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/potato-and-cheese-soup"}