{"id":4432,"slug":"vanilla-bavarois-with-bar-le-duc","title":"Vanilla Bavarois with Bar le Duc","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["vanilla bavarois","red Bar le Duc"],"ingredients_norm":["vanilla bavarois","red bar le duc"],"steps":["Make a vanilla bavarois.","Place on platter.","Pour some red Bar le Duc around the base."],"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:w11:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.85,"content_hash":"0bed61d5b216471f6a9bb5f8f13405d042cfe1a85811caad77eb0f32a42193d5","created_at":"2026-08-02T16:37:02Z","updated_at":"2026-08-02T16:37:02Z","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/vanilla-bavarois-with-bar-le-duc"}