{"id":5470,"slug":"peach-meringue","title":"Peach meringue","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["meringue paste (see meringue shells)","pastry cream","half of a peach cooked in syrup (or half of a preserved peach)"],"ingredients_norm":["meringue paste","pastry cream","peach cooked in syrup"],"steps":["Dress some meringue paste (see meringue shells) on dishes or plates in round forms about three inches in diameter and three-quarters of an inch deep.","Place the dishes on a pan, and set in a rather cool oven until the meringues are of a nice straw color.","Put on the center of each a spoonful of pastry cream, and on top of this half of a peach cooked in syrup; or half of a preserved peach."],"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:w78:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"0497e2327d3490bc4180c76b864c54974849568a1dbcf1612f2308d444f98c7a","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/peach-meringue"}