{"id":5962,"slug":"cranberry-water-ice","title":"Cranberry water ice","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["cranberries","a very small quantity of water","the juice of two lemons","a pint of sugar","a cup of water"],"ingredients_norm":["cranberry","quantity of water","juice of lemon","sugar","water"],"steps":["Cook the berries in a very small quantity of water in a granite or porcelain lined kettle, as otherwise the berries will become discolored.","Then strain the cooked berries through a hair-sieve, making a thin purée.","To every quart of berries add the juice of two lemons.","For each quart of berries dissolve a pint of sugar in a cup of water, and add to the purée.","Taste to see if sweet enough.","Freeze in the same manner as other water ices.","Serve as an ice, for dessert, or between courses; although the latter manner of serving ices is going out of vogue."],"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:w109:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"cfba326e201b1f3a409a1237a4cbd91a826a2872c9ca60673ab8fad3cab6dab1","created_at":"2026-08-02T16:47:53Z","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/cranberry-water-ice"}