{"id":3773,"slug":"banana-sauce","title":"BANANA SAUCE","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["1 cup water.","1/2 cup sugar.","Pulp 3 bananas.","3 tablespoons lemon juice.","2 eggs well beaten.","Few grains salt.","Few gratings lemon rind."],"ingredients_norm":["water","sugar","pulp banana","lemon juice","eggs well","few grains salt","few gratings lemon rind"],"steps":["Make a syrup by boiling water and sugar ten minutes.","Rub bananas through a sieve, add remaining ingredients and beat until well blended and light.","Pour on hot syrup slowly, beating constantly.","Serve hot.","Pulp of peaches or apricots may be used in place of bananas."],"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/31534","source_ref":"pg:31534:21","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"6d115bbced8bc308f8ebe0255172b00ef5168899275ebdfdeaed9491b3e1b532","created_at":"2026-08-02T15:43:24Z","updated_at":"2026-08-02T15:43:24Z","notice":"Historical recipe (1913), 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/banana-sauce"}