{"id":5321,"slug":"langue-de-chat-ii","title":"Langue de chat, II","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one-quarter pound of sugar","one-quarter pound of butter","one-quarter pound of flour","the whites of three eggs","a little vanilla flavor"],"ingredients_norm":["sugar","butter","flour","egg white","little vanilla flavor"],"steps":["Mix the sugar and butter until creamy.","Add the whites of eggs that have been well whipped to snow.","Add the flour and flavoring, and mix lightly.","Dress on buttered pan like lady fingers, but smaller.","Bake and remove from pan while hot."],"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:w68:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"b6ccc9fd6f1d9c9edbf5211a060cf1a3e145d35d4ec9814acda2d04970a62b9b","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-ii"}