{"id":5502,"slug":"croute-aux-fruits-fruit-crust","title":"Croute aux fruits (fruit crust)","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["slices of sponge cake","stewed fruit (compote)","kirschwasser or maraschino"],"ingredients_norm":["sponge cake","stewed fruit","kirschwasser or maraschino"],"steps":["Toast some slices of sponge cake.","Put them on a plate or saucer.","Put on top different kinds of stewed fruit, (compote), flavored with a little kirschwasser or maraschino."],"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:w80:18","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"61aa500c2c1baa840d248825ac8e1ceea5fc463e5d5abbeb94374f75eff1b4cd","created_at":"2026-08-02T16:45:30Z","updated_at":"2026-08-02T16:45:30Z","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/croute-aux-fruits-fruit-crust"}