{"id":5213,"slug":"souffle-glace-pavlowa","title":"Soufflé glacé, Pavlowa","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a pint of rich cream","the yolks of four eggs","one-quarter pound of sugar","a pony of maraschino","the whites of five eggs","grated chocolate"],"ingredients_norm":["rich cream","egg yolk","sugar","pony of maraschino","egg white","chocolate"],"steps":["Whip a pint of rich cream until thick.","Beat the yolks of four eggs with one-quarter pound of sugar, until very light.","Then add it to the cream, with a pony of maraschino.","Whip the whites of five eggs very hard, and add them to the mixture, mixing lightly.","Then fill fancy paper cases until about one inch higher than the edges, and set to freeze.","When hard, and just before serving, dip the tops in grated chocolate."],"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:w61:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"4136e2cdbd47f7967b1abbb157c5d36ef2a458502ee900a6ba877b3ca0320ee4","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-pavlowa"}