{"id":4346,"slug":"coupe-oriental","title":"Coupe oriental","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["some fresh fruit (oranges, pineapple, bananas, etc.)","all kinds of berries in season","some sugar","a small glass of kirsch or maraschino","vanilla ice cream","a strawberry or cherry","one-quarter of a pound of sugar"],"ingredients_norm":["fresh fruit","all kinds of berries in season","sugar","kirsch or maraschino","vanilla ice cream","strawberry or cherry"],"steps":["Slice some fresh fruit, such as oranges, pineapple, bananas, etc., add all kinds of berries in season, and put in a bowl with some sugar and a small glass of kirsch or maraschino.","Allow to macerate for a couple of hours.","Then fill coupe glasses half way to the top with the fruit, and fill the remainder with vanilla ice cream.","Place a strawberry or cherry on top.","Cook about one-quarter of a pound of sugar so that it will crack when cold. It will require about 310 degrees.","Dip a tablespoon into it and shake it over a stick, to form filé sugar (commonly called spun sugar).","Cut this sugar in pieces and form in the shape of a ball, and put on top of the cup before serving."],"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:w6:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"ccd4d80d6ad0fc20f742bc7a8497e8f4e8af1879f8576db771a89212e06e1ac8","created_at":"2026-08-02T16:34:53Z","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/coupe-oriental"}