{"id":4935,"slug":"cocoanut-meringue-pie","title":"Cocoanut meringue pie","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Six eggs","one quart of milk","one-quarter pound of sugar","one-half of a vanilla bean","a handful of shredded cocoanut","meringue paste"],"ingredients_norm":["egg","milk","sugar","vanilla bean","cocoanut","meringue paste"],"steps":["Same as cocoanut custard pie, but cover with meringue paste, and bake until colored."],"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:w43:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"8e9e40e504cd7403f62e988ccc1dff08650ac06b9707e6d7af1efaa4c8f97955","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/cocoanut-meringue-pie"}