{"id":5766,"slug":"omelette-celestine","title":"Omelette Célestine.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["an omelet","a little currant jelly","powdered sugar","some lady fingers","some macaroons","sweetened whipped cream"],"ingredients_norm":["omelet","little currant jelly","powdered sugar","lady finger","macaroon","sweetened whipped cream"],"steps":["Prepare an omelet.","Before turning on platter fill with a little currant jelly.","Sprinkle with powdered sugar, and burn with a hot iron.","Cut some lady fingers in two, mix with a little sweetened whipped cream, and place at one end of the omelet.","At the other end place some macaroons mixed with sweetened whipped cream."],"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:w96:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.97,"content_hash":"cfc925b1f763d2892a8bb2faa4326891b19d6a0f36c26f7f8e5762931f92a06c","created_at":"2026-08-02T16:46:28Z","updated_at":"2026-08-02T16:46:28Z","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/omelette-celestine"}