{"id":5061,"slug":"croutons-parmesanne","title":"Croûtons Parmesanne","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four yolks of eggs","two ounces of grated Parmesan cheese","one-half ounce of salt","a pinch of Cayenne pepper","the whites of three eggs"],"ingredients_norm":["egg yolk","parmesan cheese","salt","cayenne pepper","egg white"],"steps":["Beat well together the yolks of eggs, grated cheese, salt and Cayenne pepper.","Then add the whites of eggs, beaten very hard.","Put in a buttered pan and bake in a moderate oven.","Cut in diamond shapes while warm."],"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:w51:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"9daf8176ec60a0266ca12a358c0fd19a5b8f029862b23d0efc1a3fcea76d8035","created_at":"2026-08-02T16:41:07Z","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/croutons-parmesanne"}