{"id":4639,"slug":"omelette-soufflee-en-surprise","title":"Omelette soufflée en surprise","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a piece of sponge cake","one pint of vanilla ice cream that has been frozen very hard","omelette soufflée preparation","powdered sugar"],"ingredients_norm":["sponge cake","vanilla ice cream that has been frozen very hard","omelette soufflee preparation","powdered sugar"],"steps":["Cut a piece of sponge cake into an oval shape about one-half inch thick, three inches wide and six inches long.","Put on top of the cake one pint of vanilla ice cream that has been frozen very hard.","Cover with omelette soufflée preparation.","Decorate in the same manner as above.","Dust with powdered sugar.","Bake in a very hot oven for two 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:w24:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"e0ff8c65dd55b85f665c378e6476df99cd1845123f7814e8f25b103f91c2684f","created_at":"2026-08-02T16:37:49Z","updated_at":"2026-08-02T16:37:49Z","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-en-surprise"}