{"id":5260,"slug":"beignets-souffles","title":"Beignets soufflés","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["One pint of water","one-quarter pound of butter","one-half pound of flour","nine eggs","a pinch of salt","hot lard","powdered sugar","a little cinnamon"],"ingredients_norm":["water","butter","flour","egg","salt","hot lard","powdered sugar","little cinnamon"],"steps":["Put the butter and salt in the water and bring to a boil.","Stir in the flour with a wooden spoon, and work well until it is a smooth paste.","Remove from the fire and work in the eggs, one by one.","Form in the size of a walnut, and drop into hot lard with a soupspoon, and fry until well browned. The fritters will turn by themselves while frying.","When done roll in powdered sugar to which has been added a little cinnamon, and serve on a napkin."],"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:w64:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"19554d9d81b790b60e200bf897e0e0415790406b90f131140165c45e0069a133","created_at":"2026-08-02T16:42:54Z","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/beignets-souffles"}