{"id":6253,"slug":"puff-paste-crescents","title":"Puff paste crescents","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two pounds of flour","one pound of butter","one pint of milk","one ounce of salt","one and one-half ounces of sugar","two ounces of yeast","one-half pint of water"],"ingredients_norm":["flour","butter","milk","salt","and half ounces of sugar","yeast","water"],"steps":["Mix one-half pound of the flour with one-half pint of water and the dissolved yeast.","Stand in warm place for about twenty minutes.","Put the remainder of flour on board and mix in the yeast paste; when sufficiently risen, add salt, sugar and milk, make a stiff dough and allow to stand for a few minutes.","Roll out, put the butter into the dough as for ordinary puff paste, and roll in the same way, but giving it only half the number of turns."],"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:w124:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"2676618e640e42ec2958309fce1609fd1ef6cdc1e665cc95f230f28b0129556e","created_at":"2026-08-02T16:50:21Z","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/puff-paste-crescents"}