{"id":5512,"slug":"rice-soup-a-l-allemande","title":"Rice soup, à l'Allemande","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["three ounces of butter","two spoonfuls of raw rice","two spoonfuls of flour","two quarts of strained boiling chicken broth","salt","white pepper"],"ingredients_norm":["butter","raw rice","flour","strained boiling chicken broth","salt","white pepper"],"steps":["Put three ounces of butter and two spoonfuls of raw rice in a casserole and heat through.","Then add two spoonfuls of flour and heat again.","Then add two quarts of strained boiling chicken broth, and boil slowly for an hour.","Stir occasionally so the rice will not burn on the bottom of the pot.","Season with salt and white pepper."],"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:w81:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"170847df472e490f72609489822c99ac919dc0aa0383a475299a85e1f6d9495b","created_at":"2026-08-02T16:45:30Z","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/rice-soup-a-l-allemande"}