{"id":6102,"slug":"puree-of-tomato-soup","title":"Purée of tomato soup","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Purée of tomatoes","Chicken broth or bouillon","Bread crumbs fried in butter"],"ingredients_norm":["puree of tomato","chicken broth or bouillon","bread crumbs fried in butter"],"steps":["Add some chicken broth or bouillon to the purée of tomatoes.","Serve bread crumbs 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:w117:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"af5bd7d2a3027126d108ad691157d06a291eb13b5a787cbe1bbfd13c8c78f94f","created_at":"2026-08-02T16:49:05Z","updated_at":"2026-08-02T16:49:05Z","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-of-tomato-soup"}