{"id":5796,"slug":"royal-butter","title":"Royal butter.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["yolks of four hard-boiled eggs","six ounces of sweet butter","one-quarter pound of powdered sugar","one teaspoonful of orange flower water"],"ingredients_norm":["yolks of hard boiled egg","sweet butter","powdered sugar","orange flower water"],"steps":["Crush and work the yolks smooth in a bowl.","Stir in the butter, sugar and flavoring, and mix well.","Allow it to become very cold.","Pass it through a fine sieve and it will come out like vermicelli.","Use it for cake filling and cake decorations."],"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:w98:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f3aed8a83fd20fe5d3563e61af4788bc26c3bbef4db3669a70a1ea4852a2cde8","created_at":"2026-08-02T16:46:28Z","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/royal-butter"}