{"id":6254,"slug":"stock-for-soup","title":"Stock for soup","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two pounds of beef bones","a marrow bone","two gallons of water","a carrot","an onion","a leek","a piece of parsley","a bouquet garni","salt","pepper"],"ingredients_norm":["beef bone","marrow bone","water","carrot","onion","leek","parsley","bouquet garni","salt","pepper"],"steps":["Boil for three hours.","Strain."],"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:w124:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"3e67ed09a86ca386c0fa398d8fc1490c6d7236b7f14dac289fea31257f4438f2","created_at":"2026-08-02T16:50:21Z","updated_at":"2026-08-02T16:50:21Z","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/stock-for-soup"}