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Misc. Flying Saucer example code. It is not deployed with a release.
<?xml version="1.0" encoding="UTF-8"?>
<?xml-stylesheet href="recipebook-xml.css" type="text/css"?>
<?xml-stylesheet href="general.css" type="text/css"?>
<html>
<head>
<title>Flying Saucer: Direct XML Rendering via CSS</title>
</head>
<body>
<p class="link left-link"><a href="box.xhtml">Previous Page</a></p>
<p class="link right-link"><a href="position.xhtml">Next Page</a></p>
<p id="fslogo">Flying Saucer XML/CSS2 Renderer</p>
<span id="pagebyline">Support for Direct XML Rendering via Pure CSS</span>
<br />
<p><b>XML/CSS support includes</b>: You can render XML directly using CSS as this page shows. David Horton prepared
a CSS stylesheet that takes a custom XML format for cooking recipes and lays it out on the page. What you see below
is actually XML embedded within an XHTML page; you could also just pass in the XML to Flying Saucer, using the
xml-stylesheet directory to point to your CSS file. Without even bothering to convert the XML to XHTML--you can render
it. Our project website also includes a downloadable demo of rendering DocBook XML directly via CSS.</p>
<br />
<recipe>
<title>Cream of Chicken and Rice Soup</title>
<recipeinfo>
<blurb>An tasty way to use leftover chicken</blurb>
<genre>Soup</genre>
<author>David Horton</author>
<yield>4 servings</yield>
</recipeinfo>
<ingredientlist>
<ingredient><quantity>6</quantity> <unit>oz.</unit> <fooditem>chicken
scraps</fooditem></ingredient>
<ingredient><quantity>2</quantity> <unit>Tbsp.</unit>
<fooditem>flour</fooditem></ingredient>
<ingredient><quantity>2</quantity> <unit>Tbsp.</unit>
<fooditem>butter</fooditem></ingredient>
<ingredient><quantity>2</quantity> <unit>C.</unit> <fooditem>chicken
broth</fooditem></ingredient>
<ingredient><quantity>1/4</quantity> <unit>C.</unit>
<fooditem>rice</fooditem></ingredient>
<ingredient><quantity>1/2</quantity> <unit>tsp.</unit>
<fooditem>parsley</fooditem></ingredient>
<ingredient><quantity>1/4</quantity> <unit>tsp.</unit>
<fooditem>pepper</fooditem></ingredient>
<ingredient><fooditem>salt</fooditem> to taste</ingredient>
<ingredient><quantity>2</quantity> <unit>C.</unit>
<fooditem>milk</fooditem></ingredient>
</ingredientlist>
<preparation>Cut chicken into bite-sized pieces. Combine chicken and flour
in a mixing bowl and stir until chicken is well coated. Melt butter in a
<equipment>3-quart saucepan</equipment> over medium heat. Add chicken and
any excess flour. Cook until mixture begins to brown, stiring often. Slowly
stir in chicken broth and bring to a boil. Add rice, parsley, salt and
pepper. Reduce heat to low. Cover and cook until rice is tender, stiring
occasionally to prevent sticking. Just before serving add milk and warm
through. Do not allow soup to boil after adding milk as it will cause the
milk to curdle and ruin the smooth texture of the soup.</preparation>
<serving>Serve as an appetizer or combine with a sandwich and salad for a
meal.</serving>
<notes>This soup can be partially made ahead of time and frozen for a quick
meal later on. Follow the recipe to the point just before adding the milk.
Measure the soup into freezer-safe containers and cool rapidly in an ice
bath. When ready to eat, thaw the soup and continue the recipe by adding the
milk and warming through.</notes>
</recipe>
</body>
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