{"id":5536,"slug":"lemonade-2","title":"Lemonade.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one quart of water","the juice of five lemons","one-half pound of powdered sugar"],"ingredients_norm":["water","juice of lemon","powdered sugar"],"steps":["Dissolve the sugar in the water.","Then add the lemon juice.","Strain, and cool on ice."],"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:w82:16","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"5c8ddf30739db75517dcb9f16132209b1bbad8f4c585d266520a910df3885029","created_at":"2026-08-02T16:45:30Z","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/lemonade-2"}