{"id":5420,"slug":"pate-dough","title":"Pâte dough.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one pound of flour","one-quarter pound of butter","three eggs","one-half pony of water","a little salt"],"ingredients_norm":["flour","butter","egg","pony of water","little salt"],"steps":["Mix the butter and flour between the hands.","Add the eggs and water, and season with a little salt.","Let the dough set in the ice box a few hours before using."],"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:w75:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"0ead8abc984b108701e24c25b71357904a67db5ef691b0d8f6007889ddb00efd","created_at":"2026-08-02T16:44:05Z","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/pate-dough"}