{"id":5481,"slug":"surprise-fritters","title":"Surprise fritters","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one quart of milk","six ounces of butter","three-quarters of a pound of flour","eight eggs","currant or other fruit jelly","powdered sugar","cream or Sabayon sauce"],"ingredients_norm":["milk","butter","quarters of pound of flour","egg","currant or other fruit jelly","powdered sugar","cream or sabayon sauce"],"steps":["Make a paste in the same manner as for cream puffs.","Drop with a spoon in a pan of hot swimming lard and fry until crisp and brown.","Fill with currant or other fruit jelly, dust with powdered sugar, and serve with cream or Sabayon sauce."],"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:w79:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"64e91afe87ff42292085c0814118134dd813882a1648125f7ca2a2335146da8c","created_at":"2026-08-02T16:44:05Z","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/surprise-fritters"}