{"id":5209,"slug":"sorrel-soup-a-l-eau","title":"Sorrel soup, à l'eau","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one pound of sorrel","two ounces of butter","two quarts of water","salt","pepper","three sliced rolls, or one-half loaf of sliced French bread","the yolks of three eggs","cream"],"ingredients_norm":["sorrel","butter","water","salt","pepper","roll","egg yolk","cream"],"steps":["Clean one pound of sorrel, wash well, and slice very thin.","Put in casserole with two ounces of butter, cover, and simmer for five minutes.","Then add two quarts of water, season with salt and pepper, add three sliced rolls, or one-half loaf of sliced French bread, and boil slowly for one hour.","Put the yolks of three eggs in à large cup and fill with cream, mix, and let it run into the boiling soup.","Serve at once."],"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:w61:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"4c6507f017730900efd31dd145a64760b5c46ab7e9d851fe2cff8eb7531ac2f0","created_at":"2026-08-02T16:42:54Z","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/sorrel-soup-a-l-eau"}