{"id":5861,"slug":"italian-wine-sauce-for-puddings","title":"Italian wine sauce, for puddings","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Two ounces of sago","one-half pint of water","one-half pint of claret","one-quarter pound of sugar","the juice of an orange","a pony of rum"],"ingredients_norm":["sago","water","claret","sugar","juice of orange","pony of rum"],"steps":["Soak the sago in the water for over an hour; then boil until clear.","Then add the claret, sugar, and orange juice, and continue on fire until it thickens.","Then add the rum.","Serve with corn meal, sago, tapioca, or rice pudding."],"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:w102:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"941fe3d97a845b18c31797d370f712dcc7303c5ccfc98a5bf7c2e99f16ca522c","created_at":"2026-08-02T16:46:31Z","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/italian-wine-sauce-for-puddings"}