{"id":5350,"slug":"sorrel-soup-with-rice","title":"Sorrel soup with rice","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a large handful of sorrel","two ounces of butter","three ounces of rice","two quarts of bouillon, chicken broth or stock","salt and pepper"],"ingredients_norm":["sorrel","butter","rice","bouillon chicken broth or stock","salt and pepper"],"steps":["Wash à large handful of sorrel, remove the stems, and slice very thin.","Put two ounces of butter and three ounces of rice in a casserole, and heat.","Then add the sorrel and simmer for five minutes.","Then add two quarts of bouillon, chicken broth or stock, season with salt and pepper, and boil slowly for thirty minutes.","When rice is soft it is ready to serve."],"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:w70:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"dce0d036bf2347bf2cff5351bb55c75f52e10b953e053b1549b6482cd48075c3","created_at":"2026-08-02T16:42:55Z","updated_at":"2026-08-02T16:42:55Z","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-with-rice"}