{"id":4981,"slug":"peach-norelli","title":"Peach Norelli.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two meringue shells","vanilla ice cream","an ice cold whole preserved peach, or a fresh peach that has been cooked in syrup","whipped cream","a whole marron glacé"],"ingredients_norm":["meringue shell","vanilla ice cream","ice cold whole preserved peach","whipped cream","whole marron glace"],"steps":["Fill two meringue shells with a small tablespoonful of vanilla ice cream.","On a fancy plate place an ice cold whole preserved peach, or a fresh peach that has been cooked in syrup.","On two sides of the peach press the filled meringue shells, decorate the center with whipped cream, and on the top place a whole marron glacé."],"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:w46:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"80e866b78318f03f35f1431e584d5fb6a8ce6ef3547640a2bfc7a65cbccff625","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T16:40:36Z","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-norelli"}