{"id":4397,"slug":"puree-crecy-soup","title":"Purée Crécy (soup)","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["six carrots","three ounces of butter","three pints of well-seasoned chicken broth","small squares of bread fried in butter"],"ingredients_norm":["carrot","butter","seasoned chicken broth","squares of bread fried in butter"],"steps":["Slice six carrots very thin, put in casserole with three ounces of butter, and simmer for thirty minutes.","Then add three pints of well-seasoned chicken broth, and boil for one hour.","Strain through a fine sieve.","Serve in a separate dish small squares of bread fried in butter."],"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:w9:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"e9f0317ee0f7646609a0d97515c752c7d47c000525a5965f5a86af6b9ed8d11f","created_at":"2026-08-02T16:36:55Z","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/puree-crecy-soup"}