{"id":6364,"slug":"fleurons","title":"Fleurons","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["puff paste, with six turns","eggs"],"ingredients_norm":["puff paste with turn","egg"],"steps":["Take some puff paste, with six turns.","Roll it to about one-eighth inch in thickness.","Cut with a half moon cutter about two inches in diameter.","Place on a pan moistened with water.","Wash the tops with eggs.","Bake in a hot 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:w130:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"abc86188b76e6a66dcc7ac796319f5a7f5af18eba0e6966308e74fa45781cf45","created_at":"2026-08-02T16:51:58Z","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/fleurons"}