Clam Chowder — XML source

Coding / Learning
This is the XML source stored for this recipe. The browser normally transforms it with style/recipe.xsl.
<?xml version="1.0" encoding="UTF-8"?>
<?xml-stylesheet type="text/xsl" href="../../style/recipe.xsl"?>
<!DOCTYPE recipe SYSTEM "../../dtd/recipe.dtd">
<recipe>
  <title>Clam Chowder</title>
  <cook></cook>
  <category>Soups</category>
  <description></description>
  <prep_time></prep_time>
  <illustration href="../../images/clamchowder.jpg" />
  <ingredients>
    <item>1 stick unsalted butter</item>
    <item>1 cup chopped Spanish onion</item>
    <item>1 cup chopped celery</item>
    <item>Flour (a cup?)</item>
    <item>4 cups clam broth</item>
    <item>2 1/2 oz. salt pork</item>
    <item>2 clam bouillon cubes</item>
    <item>12 oz. clams, chopped, with broth</item>
    <item>2 cups potatoes, boiled and diced</item>
    <item>Cream — 1 pint (1/2 + 1/2)</item>
  </ingredients>
  <directions>
    <step>In pot, sauté butter, chopped Spanish onion and celery until transparent; add flour.</step>
    <step>Add clam broth, salt pork and clam bouillon cubes; simmer 20 minutes. Remove salt pork afterward.</step>
    <step>Add chopped clams and broth, boiled diced potatoes, and cream.</step>
  </directions>
  <yield></yield>
  <comment>Transcribed from handwritten card clamchowder.jpg. The card itself writes “flour (a cup?)” and “Cream pint (1/2 + 1/2)”; those uncertain/abbreviated notes have been preserved rather than silently corrected.</comment>
</recipe>