{"id":6485,"slug":"frozen-raisin-punch","title":"Frozen raisin punch.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["juice of three lemons","one pint of water","one-half pound of granulated sugar","one-half pound of boiled in sugar, and chopped, seeded or seedless raisins","whites of two eggs","kirschwasser or maraschino"],"ingredients_norm":["juice of lemon","water","granulated sugar","boiled in sugar","egg white","kirschwasser or maraschino"],"steps":["Strain the juice of three lemons, add one pint of water, one-half pound of granulated sugar and freeze in the usual manner.","Have ready one-half pound of boiled in sugar, and chopped, seeded or seedless raisins.","Let the raisins cool, and add with the whites of two eggs, well beaten, to the contents of the freezer, and finish.","Serve in glasses with kirschwasser or maraschino poured over the top."],"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:w137:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.85,"content_hash":"bd3bfa6e17c1738e92849fd3aaa2baebe5df29ea77161d800ca9b16d455c482a","created_at":"2026-08-02T16:52:07Z","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/frozen-raisin-punch"}