{"id":5015,"slug":"cardinal-sauce","title":"Cardinal sauce","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one pint of sauce au vin blanc","two spoonfuls of lobster butter"],"ingredients_norm":["sauce au vin blanc","lobster butter"],"steps":["Bring one pint of sauce au vin blanc to a boil.","Stir in two spoonfuls of lobster butter."],"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:w48:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"ec069a9f742b76376a23f8fcb56b65c5d70b75ada0945a89b29eae8bd658f126","created_at":"2026-08-02T16:41:07Z","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/cardinal-sauce"}