{"id":5854,"slug":"baises-chocolate-drops","title":"Baisés (chocolate drops)","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one pound of sugar (half powdered and half icing)","whites of three eggs","two ounces of chocolate","vanilla flavoring"],"ingredients_norm":["sugar","egg white","chocolate","vanilla flavoring"],"steps":["Dissolve the chocolate.","Stir into the sugar and whites of eggs, over the fire, until all is melted and smooth; but do not let it come to a boil.","Dress on a buttered pan, like peppermint drops.","Allow to dry out for a few hours.","Bake in a moderate oven."],"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:w101:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"8f9807a4c54639e1dee47b538493b2e0cbae506114ede59c4bef2bdfcf9295f3","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/baises-chocolate-drops"}