{"id":6045,"slug":"snails","title":"Snails.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one ounce of yeast","warm water","one pound of flour","four ounces of sugar","two eggs","two ounces of butter","two ounces of lard","one ounce of salt","one cup of water","butter","sugar","cinnamon","currants"],"ingredients_norm":["yeast","warm water","flour","sugar","egg","butter","lard","salt","water","cinnamon","currant"],"steps":["Dissolve one ounce of yeast in warm water.","Make a dough with one pound of flour, four ounces of sugar, two eggs, two ounces of butter, two ounces of lard, one ounce of salt, one cup of water, and the dissolved yeast.","Allow to raise for about an hour.","Then roll the dough into a square sheet about one-quarter inch thick.","Brush over with butter and bestrew with sugar, cinnamon, and currants.","Roll the sheet into a roll and cut in slices one-quarter inch thick.","Lay the slices on a greased pan and allow to raise until double the size.","Bake in a moderate oven."],"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:w114:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"7330007cfb205d11ceafd6b686bc2f069380453fc84ee0cabfbc5717a69e414a","created_at":"2026-08-02T16:49:05Z","updated_at":"2026-08-02T16:49:05Z","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/snails"}