{"id":5216,"slug":"kisses","title":"Kisses","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one pound of sugar","water","the whites of seven eggs","vanilla extract"],"ingredients_norm":["sugar","water","egg white","vanilla extract"],"steps":["Mix the sugar with a little water and boil until it is thick and sticky when cooled on a saucer.","Beat the whites of the eggs until very stiff and dry, then add the hot sugar and continue beating until it becomes cold.","Add a few drops of vanilla extract, and dress in a fancy shape on a buttered pan.","Use a pastry bag with a fancy tube for forming them.","When dry bake in a nearly cool 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:w61:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"def908b4564b143ee03697def3fce9e1f44dbbc88aa17c4ade8bc8ba5c991e59","created_at":"2026-08-02T16:42:54Z","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/kisses"}