{"id":4746,"slug":"baked-alaska","title":"Baked Alaska","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["sponge cake","vanilla cream","whites of four eggs","one-half pound of powdered sugar","French cherries"],"ingredients_norm":["sponge cake","vanilla cream","egg white","powdered sugar","french cherry"],"steps":["Slice some sponge cake about one-half inch thick, and cut with a round cutter two inches in diameter.","Place the discs of cake on a silver platter, put a ball of vanilla cream in the center of each, and cover with meringue paste.","Make the meringue with the whites of four eggs, beaten well and mixed with one-half pound of powdered sugar.","Use a pastry bag with a fancy tube, and cover carefully; dust with powdered sugar, and bake in a very hot oven for a couple of minutes.","Put a French cherry on top of each before serving."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":"Individual","yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w32:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"388070d14e9d6fc604e7589b6b363a5623c2a36ab9091e1da2b0b50d07d70934","created_at":"2026-08-02T16:39:51Z","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/baked-alaska"}