{"id":4515,"slug":"napoleon-cake","title":"Napoleon cake","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["puff paste trimmings","pastry cream","vanilla icing","chopped pistache nuts"],"ingredients_norm":["puff paste trimming","pastry cream","vanilla icing","pistache nut"],"steps":["Save the trimmings from making vol au vent, patty shells, or anything else with puff paste.","Roll together and give two turns, in the same manner as when making fresh puff paste.","Leave in ice box for one-half hour.","Roll out to one-eighth inch in thickness.","Put on a pastry pan, prick all over with a fork, and bake in oven until very dry.","When done, divide and cut into three strips, and allow to become cold.","Put the three strips one on top of the other, with pastry cream between.","Glace the top with vanilla icing, and sprinkle a band one-half inch wide along the edge with chopped pistache nuts.","Cut into individual portions about two by four inches in size."],"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:w17:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"d5bb70490b2af1aa7be00356b9a12812908df9bc175e3b4873113e542359237f","created_at":"2026-08-02T16:37:03Z","updated_at":"2026-08-02T16:37:03Z","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/napoleon-cake"}