{"id":4768,"slug":"pommes-d-arbre-1915-apple-1915","title":"Pommes d'arbre, 1915 (apple, 1915)","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["six apples","syrup","half of a vanilla bean","half a pint of cream","two ounces of sugar","two sheets of gelatine","nonpareil candies","vanilla cream"],"ingredients_norm":["apple","syrup","vanilla bean","cream","sugar","gelatine","nonpareil candy","vanilla cream"],"steps":["Peel and core six apples and cook them in syrup, with the addition of half of a vanilla bean.","Drain, and allow to become cold.","Make a cream sauce with half a pint of cream, two ounces of sugar, and two sheets of gelatine, and pour over the apples, coating them nice and smooth.","Sprinkle the top with nonpareil candies, and place in ice box.","Serve in suprême glasses, with vanilla cream in the bottom of the glass."],"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:w34:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"69c2cdd96b6958bc1d932b43fc8c01e0b102333bee34f4ae88041da224f55439","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/pommes-d-arbre-1915-apple-1915"}