{"id":6093,"slug":"coffee-2","title":"Coffee","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Seven ounces of ground coffee","Two quarts of water"],"ingredients_norm":["ground coffee","water"],"steps":["To seven ounces of ground coffee use two quarts of water. (Use eight ounces for after dinner coffee.)","If you do not use a special coffee percolator pour the boiling water over the grounds, contained in a bag.","Draw off and repeat twice."],"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:w117:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"106b2a5174fcbd4309fa5a88241f0e745721c96637c9d0ed98866de5833c6f88","created_at":"2026-08-02T16:49:05Z","updated_at":"2026-08-02T16:49:05Z","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/coffee-2"}