{"id":5190,"slug":"burgundy-punch","title":"Burgundy punch","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two pounds of sugar","two quarts of water","the juice of six lemons","the rind of one lemon","one piece of cinnamon stick","one pint of claret","a small glass of cognac","a drop of red coloring"],"ingredients_norm":["sugar","water","juice of lemon","rind of lemon","cinnamon stick","claret","cognac","red coloring"],"steps":["Combine two pounds of sugar, two quarts of water, the juice of six lemons and the rind of one, and one piece of cinnamon stick.","Let the mixture infuse for about two hours.","Freeze, and then add one pint of claret, a small glass of cognac, and a drop of red coloring."],"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:w59:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"213f223e1100e67e33eaa2672746ccffefc828bedca20a64779387983ad0cf95","created_at":"2026-08-02T16:42:54Z","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/burgundy-punch"}