{"id":5516,"slug":"claret-punch","title":"Claret punch","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one bottle of claret","one bottle of soda water","one-half pint of plain water","one-half pound of powdered sugar","one lemon cut in slices","one pony of brandy"],"ingredients_norm":["claret","soda water","plain water","powdered sugar","lemon cut in slice","pony of brandy"],"steps":["Stir all together until the sugar is dissolved.","Strain, cool on ice, and serve in glasses with a very thin slice of lemon."],"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:w81:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"25451d74a44c3850bca2a3167ccfa415cb70779bfcf40756a6a85baa2ef82086","created_at":"2026-08-02T16:45:30Z","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/claret-punch"}