{"id":5491,"slug":"almond-rocks","title":"Almond rocks","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["whites of 8 eggs","1 pound powdered sugar","3/4 pound shredded almonds","1/2 spoonful vanilla extract","butter","flour"],"ingredients_norm":["egg white","powdered sugar","almond","vanilla extract","butter","flour"],"steps":["Beat the whites of eight eggs very stiff and dry.","Add one pound of powdered sugar and three-quarters of a pound of shredded almonds, and one-half spoonful of vanilla extract.","Mix lightly.","Lay on a buttered and floured pan, in the shape of rocks, using a fork to form them.","Bake in a slack oven.","Serve cold."],"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:w80:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"1a6f0280ba52e9f8213f96a6057d74d57f4bc66a350476c851d2ca838de57e59","created_at":"2026-08-02T16:45:30Z","updated_at":"2026-08-02T17:11:32Z","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/almond-rocks"}