{"id":6228,"slug":"shredded-wheat-biscuits","title":"Shredded wheat biscuits.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["shredded wheat biscuit","boiling water"],"ingredients_norm":["wheat biscuit","boiling water"],"steps":["Put the biscuit in a deep dish.","A little boiling water poured over it will enable you to economize on cream."],"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:w122:18","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"9b295bda0e334e7101bfb6c67d098779fa3b2d9965948b5b0d445e0e46f9cb12","created_at":"2026-08-02T16:50:21Z","updated_at":"2026-08-02T16:50:21Z","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/shredded-wheat-biscuits"}