{"id":4473,"slug":"jelly-a-la-russe","title":"Jelly à la Russe","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["wine jelly","a pony of Russian kümmel"],"ingredients_norm":["wine jelly","pony of russian kummel"],"steps":["Put some empty jelly moulds on ice until cold.","Then pour a little wine jelly in the bottom and allow to set.","Do not let the balance of the jelly set, but add a pony of Russian kümmel, put in bowl and beat with a whip until it looks like white frost.","Then fill the moulds to the top with the beaten jelly, and set in the ice box until needed."],"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:w14:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"804b73ac316ba09c53e10bb767c7e2d54d6105e64d2f2d77b0c99d5a45166f97","created_at":"2026-08-02T16:37:02Z","updated_at":"2026-08-02T16:37:02Z","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/jelly-a-la-russe"}