{"id":6552,"slug":"neapolitan-parfait","title":"Neapolitan parfait","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["strawberry parfait","vanilla parfait","pistachio parfait","whipped cream"],"ingredients_norm":["strawberry parfait","vanilla parfait","pistachio parfait","whipped cream"],"steps":["Put in mould or glass, three kinds of parfaits, as strawberry, vanilla and pistachio.","Allow to become very hard in ice box.","Serve whipped cream on top."],"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:w141:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.8,"content_hash":"9aeb29671d78a985a5762175cf0b6bc679375cd0f308d127ebdb711300224005","created_at":"2026-08-02T16:52:24Z","updated_at":"2026-08-02T16:52:24Z","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/neapolitan-parfait"}