{"id":4579,"slug":"orange-souffle-st-francis","title":"Orange Soufflé, St. Francis.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four large oranges","some sliced fresh fruit, such as oranges, apples, bananas, pineapple, etc.","a few drops of maraschino","vanilla ice cream","the whites of six eggs","one-half pound of sugar","the grated rind of an orange","powdered sugar"],"ingredients_norm":["orange","fresh fruit such as oranges apples bananas pineapple etc","few drops of maraschino","vanilla ice cream","egg white","sugar","rind of orange","powdered sugar"],"steps":["Cut 'lids' from the tops of four large oranges and remove the insides. Have the openings about an inch and one-half in diameter.","Fill about one-third full with some sliced fresh fruit, such as oranges, apples, bananas, pineapple, etc.","Add a few drops of maraschino, fill another third with vanilla ice cream.","Beat the whites of six eggs until stiff, mixed with one-half pound of sugar and the grated rind of an orange, and fill the final third of the orange.","Dust with powdered sugar, and brown on top in a very hot oven. It will take but a second to brown, and they should be served at once."],"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:w21:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"39820d1f501c3e852e3ae7c214544c152782f9337e9e6cc1afa3e58f7f1cf16a","created_at":"2026-08-02T16:37:21Z","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/orange-souffle-st-francis"}