{"id":4355,"slug":"meringue-glacee-au-chocolat","title":"Meringue glacée au chocolat","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two meringue shells","chocolate ice cream","whipped cream"],"ingredients_norm":["meringue shell","chocolate ice cream","whipped cream"],"steps":["Fill two meringue shells with chocolate ice cream.","Place together.","Decorate with whipped cream."],"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:w6:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"01a8cdd1280bd5c8d1e9b7011ac0a13221585fad6649d9fd21b2740fe8159b0e","created_at":"2026-08-02T16:34:53Z","updated_at":"2026-08-02T16:34:53Z","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-glacee-au-chocolat"}