{"id":3809,"slug":"spanish-soup","title":"SPANISH SOUP","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["4 cups Brown Stock.","2 cups tomato pulp.","1 large, green, finely chopped pepper.","1 medium-sized onion, finely chopped.","4 tablespoons butter.","5 tablespoons flour.","2 tablespoons freshly grated horseradish.","1/2 tablespoon Worcestershire Sauce.","Salt, pepper and cayenne, or A few drops Tobasco Sauce.","1/2 cup hot cooked rice."],"ingredients_norm":["brown stock","tomato pulp","green","sized onion","butter","flour","horseradish","worcestershire sauce","salt pepper and cayenne or few drops tobasco sauce","hot cooked rice"],"steps":["Cook pepper and onion in butter five minutes.","Add flour, stir until well blended and delicately browned, then add gradually stock and tomato pulp; let simmer twenty minutes.","Rub through a sieve and season highly with salt, pepper, and cayenne or Tobasco.","Before serving add Worcestershire, horseradish and rice."],"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/31534","source_ref":"pg:31534:58","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"62f3dadd03487a766fbcc6d0a04bae23890b5daacbf23f0dc7b2d122260e9444","created_at":"2026-08-02T15:44:17Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1913), 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/spanish-soup"}