{"id":5987,"slug":"apple-snow","title":"Apple snow","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["three large apples","a little water and vinegar","the whites of three eggs","half a cup of powdered sugar","currant jelly"],"ingredients_norm":["apple","little water and vinegar","egg white","powdered sugar","currant jelly"],"steps":["Peel, core and slice three large apples. Preferably sour ones.","Cook in a little water and vinegar until soft.","Then drain, and rub the apples through a sieve.","When cold gradually add the whites of three eggs whipped very stiff, and half a cup of powdered sugar.","Dress in dishes of fancy shape, and garnish with dots of currant jelly."],"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:w111:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"ef6eaf42d5c63090391a85e4522c4fdaf97b142ffbf91f67a6b55b95846ef4d8","created_at":"2026-08-02T16:47:53Z","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/apple-snow"}