{"id":5599,"slug":"rice-soup-palermo","title":"Rice soup, Palermo.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two ounces of butter","two ounces of rice","one ounce of flour","three pints of chicken broth","the yolks of three eggs","one pint of cream","a tiny bit of grated nutmeg","a little Cayenne pepper","the juice of two lemons"],"ingredients_norm":["butter","rice","flour","chicken broth","egg yolk","cream","tiny bit of grated nutmeg","little cayenne pepper","juice of lemon"],"steps":["Heat two ounces of butter in a casserole, add two ounces of rice and one ounce of flour, and heat through.","Then add three pints of chicken broth, and boil slowly.","Keep stirring carefully so it will not burn on the bottom, but do not break the rice.","When the rice is soft bind the soup with the yolks of three eggs mixed with one pint of cream.","Keep stirring the soup until it nearly comes to a boil.","Taste to determine as to seasoning.","Add a tiny bit of grated nutmeg, a little Cayenne pepper, and the juice of two lemons, freshly squeezed."],"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:w86:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"eedf6c29db0824ff710520920e3502ae238dbbb8f7914a95922a13f8033c46e1","created_at":"2026-08-02T16:46:27Z","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-palermo"}