{"id":4985,"slug":"pears-bourdaloue","title":"Pears Bourdaloue.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["some nice pears","one pint of water","one pound of sugar","half a pound of sugar","the yolks of eight eggs","two ounces of flour","one quart of milk","half of a vanilla bean","two ounces of sweet butter","macaroon crumbs"],"ingredients_norm":["nice pear","water","sugar","egg yolk","flour","milk","vanilla bean","sweet butter","macaroon crumb"],"steps":["Peel and cook some nice pears in a light syrup (made of one pint of water and one pound of sugar).","Mix a half pound of sugar with the yolks of eight eggs and two ounces of flour.","Boil one quart of milk with half of a vanilla bean, and pour into the yolks and sugar, and cook until it thickens.","Add two ounces of sweet butter and mix well, making a nice smooth cream.","Put some of this cream on a plate and put the cooked pears on top.","The pears may be cut in half and cored, if desired.","Cover the pears with the rest of the cream, sprinkle some macaroon crumbs on top, and put in a hot oven to brown.","Serve very hot."],"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:w46:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"ca5794f46cb353e86c5ed35ab6dd789110c1c566d988fe0246fccf710d48a1ee","created_at":"2026-08-02T16:40:36Z","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/pears-bourdaloue"}