{"id":5320,"slug":"langue-de-chat-i","title":"Langue de chat, I","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a quarter pound of butter","a quarter pound of sugar","four eggs","a few drops of vanilla extract","a quarter pound of flour"],"ingredients_norm":["butter","sugar","egg","few drops of vanilla extract","flour"],"steps":["Work a quarter pound of butter with a quarter pound of sugar until creamy.","Add four eggs, one by one, and keep on working until very smooth.","Add a few drops of vanilla extract and a quarter pound of flour, and mix lightly.","Put into a pastry bag and dress on a buttered pan in the shape of small thin lady fingers.","Bake for a few minutes in a rather 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:w68:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"8bc9df025152f9f2a3a77283d73ec364ce660a4567d21a422ac5373ae52add2b","created_at":"2026-08-02T16:42:55Z","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/langue-de-chat-i"}