{"id":4564,"slug":"croustades","title":"Croustades.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one cup of flour","one cup of milk","the whites of three eggs","a teaspoonful of olive oil","a teaspoonful of corn starch","a little salt","swimming lard"],"ingredients_norm":["flour","milk","egg white","olive oil","corn starch","little salt","swimming lard"],"steps":["Mix well and strain.","Keep the croustade iron very hot in swimming lard.","Dip the iron in the dough for a few seconds, then dip in the swimming lard, coated with the dough, and fry until a nice golden color.","Take out, and when cold the croustades will be very crisp."],"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:w20:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"2479d42462efdbfea6dcb0f79ce521a2d6b032772fe6d9bde48cf9da20624f93","created_at":"2026-08-02T16:37:08Z","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/croustades"}