{"id":4711,"slug":"velvet-soup","title":"Velvet soup","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a few carrots","butter","salt","sugar","a little broth","a quart of clear broth","four tablespoonfuls of tapioca"],"ingredients_norm":["few carrot","butter","salt","sugar","little broth","clear broth","tapioca"],"steps":["Mince fine the red part of a few carrots.","Stew them with butter, salt, sugar and a little broth.","When done strain through a sieve.","Put a quart of clear broth on to boil.","Mix in four tablespoonfuls of tapioca.","Let it stand for twenty-five minutes on the side of the fire, skimming well.","At the last minute before serving add the carrot purée, season, boil up once or twice more, and serve in a tureen."],"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:w29:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"0a1ca6241474187d8b1cad0feb92ca409db5390ca178dae9862ab5c408f6d376","created_at":"2026-08-02T16:38:21Z","updated_at":"2026-08-02T16:38:21Z","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/velvet-soup"}