{"id":5593,"slug":"champagne-sauce-i","title":"Champagne sauce, I.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two ounces of sugar","one glass of vinegar","one pint of sauce Madère"],"ingredients_norm":["sugar","vinegar","sauce madere"],"steps":["Put two ounces of sugar in a casserole and cook to a brown caramel color, but be careful not to burn.","Then add one glass of vinegar and boil until nearly dry.","Then add one pint of sauce Madère and boil for ten minutes.","Strain, and season well."],"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:w86:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"f0c8e0772d252931ee709ee926c9caf712903a415592d27a0d1d026c4459184e","created_at":"2026-08-02T16:46:27Z","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/champagne-sauce-i"}