{"id":5851,"slug":"anise-toast","title":"Anise toast","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one-half pound of sugar","four whole eggs","yolks of two eggs","one-half ounce of anise seed","one-half pound of flour","lemon flavoring"],"ingredients_norm":["sugar","whole egg","egg yolk","anise seed","flour","lemon flavoring"],"steps":["Beat the eggs, yolks and sugar over the fire until light; then remove and continue beating until cold.","Add the flour, seeds, and flavor.","Dress on a buttered pan in long strips, and bake.","When cold cut in slices, and toast in the same manner as zwieback."],"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:w101:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"0779f97f2b284b349f6a40644504d06d6c101c95c355718cf66be2c1e9050012","created_at":"2026-08-02T16:46:31Z","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/anise-toast"}