{"id":6230,"slug":"shredded-wheat-biscuits-2","title":"Shredded wheat biscuits","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["1 shredded wheat biscuit","A little boiling water"],"ingredients_norm":["wheat biscuit","little 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:w123:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.8,"content_hash":"3a65ba23ccf854486b51c696695aa86c92b9e105436f1836ef8906333942c051","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-2"}