{"id":5034,"slug":"croutons-diable-for-soup","title":"Croûtons diablé (for soup).","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["white or rye bread","grated Parmesan cheese","Cayenne pepper"],"ingredients_norm":["white or rye bread","parmesan cheese","cayenne pepper"],"steps":["Use either white or rye bread, and cut in round pieces the size of a quarter of a dollar.","Mix some grated Parmesan cheese with Cayenne pepper, and put on the round pieces of bread.","Place on a flat pan and bake in oven until brown.","Serve on a napkin."],"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:w49:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"a55252e3cf2201632b6a7a40314b140d41000186b9b99a3560ef26231ab85fea","created_at":"2026-08-02T16:41:07Z","updated_at":"2026-08-02T16:41:07Z","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/croutons-diable-for-soup"}