{"id":6286,"slug":"fancy-macaroons","title":"Fancy macaroons","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one pound of almond paste","three-quarters of a pound of powdered sugar","the whites of five eggs","one spoonful of flour","glacé cherry"],"ingredients_norm":["almond paste","quarters of pound of powdered sugar","egg white","flour","glace cherry"],"steps":["Mix one pound of almond paste, three-quarters of a pound of powdered sugar, the whites of five eggs and one spoonful of flour.","Put in pastry bag with a fancy tube and squeeze the paste through, about the size of a half dollar.","Put half of a glacé cherry on top and let stand over night in a dry place.","Bake in oven for ten minutes."],"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:w126:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"6e752786f8c242bc6ca230356f0abc5a0be7f2240b8df4189bdb4a64782378c2","created_at":"2026-08-02T16:50:21Z","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/fancy-macaroons"}