{"id":5147,"slug":"souffle-glace-plain","title":"Soufflé glacé (plain).","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a pint of rich cream","the yolks of four eggs","the whites of five eggs","one-quarter pound of sugar"],"ingredients_norm":["rich cream","egg yolk","egg white","sugar"],"steps":["Whip a pint of rich cream.","Beat the yolks of four eggs with one-quarter pound of sugar, until very light, then add the cream to it.","Beat the whites of five eggs very stiff, and add to the cream.","Put into fancy paper cases, specially made for this purpose, and freeze in the ice cream box. If you have no ice cream box, put them in a thin vessel, cover tightly, and pack in cracked ice with rock salt mixed with it."],"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:w57:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"1c19520f1ab043a67f3e3f0346d44bace7acf02265caf40eedca8b443e22e94b","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-plain"}