{"id":5452,"slug":"vanilla-custard-with-meringue","title":"Vanilla custard with meringue.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["boiled custard flavored with vanilla","meringue shells"],"ingredients_norm":["boiled custard flavored with vanilla","meringue shell"],"steps":["Make some boiled custard flavored with vanilla.","Pour in saucers, place a half meringue shell on each, and serve."],"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:w77:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"59bec557faf24ffe23a80032dc74977bdb8c40a8ab9bdacafd1edfe51927de62","created_at":"2026-08-02T16:44:05Z","updated_at":"2026-08-02T16:44:05Z","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-custard-with-meringue"}