{"id":4955,"slug":"vanilla-charlotte-glacee","title":"Vanilla charlotte glacée.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Lady fingers","Vanilla ice cream","Whipped cream","Glacé cherries"],"ingredients_norm":["lady finger","vanilla ice cream","whipped cream","glace cherry"],"steps":["Line a pudding mould with lady fingers.","Fill with vanilla ice cream, unmould, and decorate with whipped cream and glacé cherries."],"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:w44:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"07cf9388919e34c2bfee809c20ba49dbae60f37b3742595cfb8792d51820966c","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T16:40:36Z","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-charlotte-glacee"}