{"id":6378,"slug":"meringue-a-la-creme-chantilly","title":"Meringue à la crème, Chantilly.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["cream","powdered sugar","vanilla","meringue shells"],"ingredients_norm":["cream","powdered sugar","vanilla","meringue shell"],"steps":["Whip some cream until stiff, add some powdered sugar, flavor with vanilla.","Put one spoonful between each two meringue shells.","Dress on a plate, and decorate with some of the same cream passed through a pastry bag with a star mould."],"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:w131:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"4db7e3ec7a66fe9623356f6a015837058265367a19c3d87932ef207209a1d9e5","created_at":"2026-08-02T16:51:58Z","updated_at":"2026-08-02T16:51:58Z","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/meringue-a-la-creme-chantilly"}