{"id":6424,"slug":"grapefruit-en-supreme","title":"Grapefruit en suprême.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["grapefruit","powdered sugar","shaved ice","a ribbon"],"ingredients_norm":["grapefruit","powdered sugar","shaved ice","ribbon"],"steps":["Serve in a long-stemmed double grapefruit glass, put shaved ice in large glass around the smaller one.","In small glass put sliced grapefruit mixed with powdered sugar.","Tie a ribbon, with neat bow, around the glass."],"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:w133:18","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"0741004a8bacaf6ae1a3e8567a38f5730f5236694e78df561de33dfd76fcb5a5","created_at":"2026-08-02T16:52:07Z","updated_at":"2026-08-02T16:52:07Z","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/grapefruit-en-supreme"}