{"id":4931,"slug":"meringue-paste-for-pie","title":"Meringue paste for pie","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["the whites of four eggs","one-half pound of powdered sugar"],"ingredients_norm":["egg white","powdered sugar"],"steps":["The whites of four eggs beaten firm and stiff; then add one-half pound of powdered sugar and mix well. Flavor to taste."],"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:w43:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"b1751ee4bec18b0d803f6c76618d8eaee2abf982bc62e20b9e83c5d19343a895","created_at":"2026-08-02T16:40:36Z","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/meringue-paste-for-pie"}