{"id":5694,"slug":"mirlitons-cake","title":"Mirlitons (cake).","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four eggs","three ounces of sugar","one gill of orange flower water","one pint of cream","tartelette dough","powdered sugar"],"ingredients_norm":["egg","sugar","orange flower water","cream","tartelette dough","powdered sugar"],"steps":["Beat well together four eggs and three ounces of sugar.","Add one gill of orange flower water and one pint of cream.","Strain, and put into tartelette moulds lined with tartelette dough rolled very thin.","Dust some powdered sugar over them, 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:w92:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"9eb85351a1a2bd52c56ff965e2bf2141098da65eb915d33abbf1ac9a5cf56f4b","created_at":"2026-08-02T16:46:27Z","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/mirlitons-cake"}