{"id":4396,"slug":"cup-custard","title":"Cup custard","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four eggs","one-quarter pound of sugar","one pint of milk","vanilla"],"ingredients_norm":["egg","sugar","milk","vanilla"],"steps":["Mix four eggs, one-quarter pound of sugar, one pint of milk, and flavor with vanilla.","Strain, pour into cups, and bake in bain-marie until firm.","It will require about one-half hour in a moderate oven."],"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:w9:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"86c4a687c6f0674a4784790500d5db878d28059bd1f0974e5a24ae7fbed366e7","created_at":"2026-08-02T16:36:55Z","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/cup-custard"}