{"id":6083,"slug":"meringue-shells","title":"Meringue shells.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["whites of eight eggs","one pound of powdered sugar","butter","flour"],"ingredients_norm":["egg white","powdered sugar","butter","flour"],"steps":["To the whites of eight eggs use one pound of powdered sugar.","Beat the whites very firm and stiff.","Add a handful of sugar and beat thoroughly.","Remove the whip and stir in the remainder of the sugar with à large spoon.","Form in the size of an egg and dress on a buttered pan dusted with flour.","Sprinkle with powdered sugar and bake in a moderate oven."],"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:w116:17","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"7e0ef6c684de2cf8447c472adf4f03cf915f3ddda66a0fc02123156a075adefb","created_at":"2026-08-02T16:49:05Z","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-shells"}