{"id":6543,"slug":"biscuit-glace","title":"Biscuit glacé.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["eight yolks of eggs","one-half pound of sugar","one-half of a split vanilla bean","one quart of whipped cream","whipped cream or any kind of ice cream or water ice (for decoration)"],"ingredients_norm":["egg yolk","sugar","split vanilla bean","whipped cream","whipped cream or any kind of ice cream or water ice"],"steps":["Put in double boiler eight yolks of eggs, one-half pound of sugar, and one-half of a split vanilla bean.","Cook until it thickens, stirring continually.","Then remove from the fire and beat with an egg whip until cold and very light.","Remove the vanilla bean, add one quart of whipped cream and mix lightly.","Put in fancy paper cases or fancy moulds, and freeze.","Before serving decorate the tops with whipped cream, or any kind of ice cream or water ice."],"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:w140:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"83401295e58356536d9f4f10780caccaaf3fc67e0f3ae6e25714eb10768902b7","created_at":"2026-08-02T16:52:24Z","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/biscuit-glace"}