{"id":4452,"slug":"omelette-soufflee","title":"Omelette Soufflée","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one-half pound of sugar","yolks of two eggs","one-half of a split vanilla bean","whites of eight eggs","powdered sugar"],"ingredients_norm":["sugar","egg yolk","split vanilla bean","egg white","powdered sugar"],"steps":["Mix one-half pound of sugar with the yolks of two eggs, add one-half of a split vanilla bean, and beat until light and fluffy.","Remove the pieces of vanilla bean.","Beat the whites of eight eggs until absolutely stiff, and then add to the batter lightly.","Arrange on a silver platter in fancy shape, and decorate with a pastry bag with a fine tube.","Dust with powdered sugar, and bake in a rather hot oven for a few minutes."],"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:w13:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"7aa9ae9d86d0f7f749a812128b8e44215740cffbfd1b42a44ead234a951f5fb3","created_at":"2026-08-02T16:37:02Z","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/omelette-soufflee"}