{"id":4818,"slug":"chocolate-macaroons","title":"Chocolate macaroons","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["One pound of almond paste","One pound of granulated sugar","Two ounces of melted cocoa","One spoonful of flour","The whites of five eggs"],"ingredients_norm":["almond paste","granulated sugar","cocoa","flour","egg white"],"steps":["Mix the almond paste with the sugar, add the whites of eggs, and work well.","Then add the cocoa and flour, mix well.","Dress on paper, in the same manner as ordinary macaroons.","Moisten the tops with a brush, and 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:w37:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"8da9e1226a644049d10a431944bc6447352ccfc95216b30da8335332f7e20669","created_at":"2026-08-02T16:40:36Z","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/chocolate-macaroons"}