{"id":5245,"slug":"souffle-glace-aux-fraises","title":"Soufflé glacé aux fraises.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one pint of whipped cream","one-half pint of fresh strawberry juice","the yolks of four eggs","four ounces of powdered sugar","the whites of five eggs","whipped cream (for serving)","fresh strawberries (for serving)"],"ingredients_norm":["whipped cream","fresh strawberry juice","egg yolk","powdered sugar","egg white","fresh strawberry"],"steps":["Mix one pint of whipped cream, one-half pint of fresh strawberry juice, the yolks of four eggs beaten lightly, and four ounces of powdered sugar.","Whip separately the whites of five eggs, and add to the mixture.","Put in paper cases, and freeze.","Serve with a dot of whipped cream on top, and a nice large fresh strawberry on top of the cream.","For soufflé glacé with raspberries: Prepare in the same manner as soufflé glacé aux fraises, but substitute raspberries for the strawberries."],"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:w63:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"fc42843a2e1dc06c7ac3a537b4664f26a685b663077416312191b3bc5af61dfd","created_at":"2026-08-02T16:42:54Z","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/souffle-glace-aux-fraises"}