{"id":4874,"slug":"apple-strudel-2","title":"Apple strudel","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["puff paste","sliced apples","sugar","powdered cinnamon","egg","hard and brandy sauces"],"ingredients_norm":["puff paste","apple","sugar","powdered cinnamon","egg","hard and brandy sauce"],"steps":["Roll out some puff paste about one-eighth inch thick and eight inches wide.","On it spread some sliced apples mixed with sugar and powdered cinnamon.","Wet the edges and fold up both sides, forming a roll.","Place on a baking pan, wash the top with egg, and bake in a hot oven.","When done cut in slices about two inches wide, and serve hot, with hard and brandy sauces."],"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:w40:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"77bc54754ad5bd5036fb7fe7ad13fca3d2b2b944e803d483c48f8fc7079738a6","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T16:40:36Z","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-strudel-2"}