{"id":4811,"slug":"potato-soup-faubonne","title":"Potato soup, Faubonne","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one quart of purée of potato soup","one quart of consommé Julienne","the yolks of three eggs","a cup of cream","chopped parsley","chervil"],"ingredients_norm":["puree of potato soup","consomme julienne","egg yolk","cream","parsley","chervil"],"steps":["Put one quart of purée of potato soup and one quart of consommé Julienne in a casserole and bring to a boil.","Bind with the yolks of three eggs mixed with a cup of cream.","Serve with a little chopped parsley and 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:w37:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"d34a02e8d44067e39132fcbb902b02a435cfabe8391fe11a0a007ea4daad5c35","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T17:11:32Z","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/potato-soup-faubonne"}