{"id":5917,"slug":"shrimp-soup-family-style","title":"Shrimp soup, family style","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one quart of fish broth","one pound of picked shrimps","one pint of boiling cream","salt and pepper and chopped parsley","one-half cup of broken saltine crackers","two ounces of sweet butter"],"ingredients_norm":["fish broth","picked shrimp","boiling cream","salt and pepper and chopped parsley","broken saltine cracker","sweet butter"],"steps":["Add to one quart of fish broth one pound of picked shrimps, and bring to a boil.","Add one pint of boiling cream, season with salt and pepper and chopped parsley.","Add one-half cup of broken saltine crackers, and two ounces of sweet butter.","It is ready to serve when the butter is melted."],"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:w106:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"34c7c82d1c82e22c6bdae64e3091aec5c1d9369c92382dc3ba21c82588460f6e","created_at":"2026-08-02T16:47:44Z","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/shrimp-soup-family-style"}