{"id":4520,"slug":"brandy-sauce-2","title":"Brandy sauce","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one-half pint of apricot pulp","one pint of water","a half pound of sugar","a teaspoonful of arrowroot","a little water","a small glassful of brandy"],"ingredients_norm":["apricot pulp","water","sugar","arrowroot","little water","glassful of brandy"],"steps":["Put in a vessel one-half pint of apricot pulp, made from fresh or preserved fruit; one pint of water, and a half pound of sugar, and boil.","Moisten a teaspoonful of arrowroot with a little water and add it to the boiling sauce, stirring so it will not get lumpy.","Then strain and add a small glassful of brandy."],"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:w17:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f87170c8f5f4231620f604676ce2e05de1ef3201ae0a927f05e05b3883c0caba","created_at":"2026-08-02T16:37:03Z","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/brandy-sauce-2"}