{"id":4651,"slug":"meringued-peaches","title":"Meringued peaches.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one quarter pound of rice","one quart of milk","one pony of cream","one ounce of butter","two ounces of sugar","halved preserved peaches or fresh peaches cooked in syrup","the whites of four eggs","a half pound of sugar","powdered sugar"],"ingredients_norm":["rice","milk","pony of cream","butter","sugar","preserved peaches or fresh peaches cooked in syrup","egg white","powdered sugar"],"steps":["Cook one quarter pound of rice in one quart of milk for about one-half hour. The rice should be stiff when done.","Add one pony of cream, one ounce of butter, two ounces of sugar, and mix well.","Spread on a dish about one inch deep, and place on top some halved preserved peaches, or some fresh peaches cooked in syrup.","Make a meringue paste with the whites of four eggs beaten stiff and a half pound of sugar.","Cover the peaches with the meringue, using a pastry bag with a fancy tube.","Dust over with powdered sugar, and bake in a rather cool oven until it becomes a little dry and brown."],"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:w25:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"0c33b20c808bff6b563a91bca7c9a3972d66762a9f9eae2b7f822d9b2e83c218","created_at":"2026-08-02T16:37:49Z","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/meringued-peaches"}