{"id":5155,"slug":"cannelons-a-la-creme","title":"Cannelons à la crème.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["half a pound of puff paste, made with six turns","egg","butter","sweetened whipped cream"],"ingredients_norm":["puff paste made with turn","egg","butter","sweetened whipped cream"],"steps":["Roll out half a pound of puff paste, that was made with six turns, to about one-eighth inch thick.","Cut in strips eight inches long and one inch wide.","Wash with egg, and roll on buttered sticks about one inch in diameter.","Place on pan and bake in moderate oven.","Remove the sticks while hot.","When cold fill with sweetened whipped cream.","For cornets à la crème: roll the strips around cornecopia shaped sticks, or tins."],"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:w57:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"7ed5d3d05a447a0ca59791216726978e29bbf1cb1d164b23365c241b700d99e6","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/cannelons-a-la-creme"}