{"id":5633,"slug":"vanilla-darioles","title":"Vanilla Darioles","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one ounce of flour","three ounces of sugar","two eggs","five yolks of eggs","one pint of milk","vanilla flavoring","very thin tartelette dough","a piece of butter the size of a marble","vanilla sauce"],"ingredients_norm":["flour","sugar","egg","egg yolk","milk","vanilla flavoring","thin tartelette dough","butter the size of marble","vanilla sauce"],"steps":["Mix one ounce of flour with three ounces of sugar, two eggs and five yolks of eggs.","Then add one pint of milk and some vanilla flavoring, and strain.","Line about one dozen dariole or small timbale moulds with very thin tartelette dough.","Put a piece of butter the size of a marble in the bottom of each, and fill with the above preparation.","Bake in a medium-hot oven, and when done unmould.","Serve either hot or cold, with vanilla sauce."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":"about one dozen darioles","difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w88:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"861a79e42f9b2dd19e978499042ac0f4f1e1eada791b6d8e164aa0166aeb1384","created_at":"2026-08-02T16:46:27Z","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/vanilla-darioles"}