{"id":5893,"slug":"crusts-with-peaches-croute-aux-peches","title":"Crusts with peaches (croute aux pêches)","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["A dozen nice peaches","A dozen slices of bread","Butter","Kirschwasser","Peach syrup"],"ingredients_norm":["nice peach","bread","butter","kirschwasser","peach syrup"],"steps":["Stew a dozen nice peaches (see index).","Cut a dozen slices of bread about one-half inch thick, and in round shape, about three inches in diameter.","Butter them, put on a pan, and roast in the oven; turning over so they will become brown on both sides.","Place on a platter, set a peach on top of each crust, and pour its own syrup, to which has been added a little kirschwasser, over all.","Crusts with pears. Prepare in the same manner as above.","Crusts with apples. Prepare in the same manner as above. Canned fruit may be used if desired, for any of the above."],"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:w104:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"58c2f10a99f47f6546128504756cd4edd1abfbfa0f072a9270300f6cf35983f2","created_at":"2026-08-02T16:47:33Z","updated_at":"2026-08-02T16:47:33Z","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/crusts-with-peaches-croute-aux-peches"}