{"id":4314,"slug":"meringue-glacee-with-raspberries","title":"Meringue glacée, with raspberries","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["meringue shells","raspberry ice cream","fresh raspberries"],"ingredients_norm":["meringue shell","raspberry ice cream","fresh raspberry"],"steps":["Fill meringue shells with raspberry ice cream and garnish with fresh raspberries."],"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:w4:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"66fd235a2ff94e1afb4e0270a9348727e19eb7b332a20dbdcf60f9d901d99cee","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-with-raspberries"}