{"id":4289,"slug":"coupe-st-jacques","title":"Coupe St. Jacques.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["fresh fruits, such as oranges, pineapple, pears and bananas","fresh berries in season","one-quarter pound of sugar","a small glass of kirschwasser","a small glass of maraschino","two kinds of water ice, raspberry and lemon"],"ingredients_norm":["fresh fruits such as oranges pineapple pears and banana","fresh berries in season","sugar","kirschwasser","maraschino","kinds of water ice raspberry and lemon"],"steps":["Slice some fresh fruits, such as oranges, pineapple, pears and bananas, and add all fresh berries in season.","Put in a bowl with one-quarter pound of sugar, and a small glass of kirschwasser and of maraschino.","Let stand for about two hours.","Then fill coupe glasses about half full with the fruit.","Fill the remainder with two kinds of water ice, raspberry and lemon.","Smooth the top with a knife, and decorate with some of the fruit used for filling."],"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:w2:21","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"3508d632e8420ea7d4dcf22fe9cb91fa924da94039f89ae62c97def6e4ace1f6","created_at":"2026-08-02T16:34:18Z","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-st-jacques"}