{"id":4281,"slug":"normandie-water-ice","title":"Normandie water ice.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two pounds of sugar","two quarts of water","juice of six lemons","one quart of crabapple pulp","one gill of cognac"],"ingredients_norm":["sugar","water","juice of lemon","crabapple pulp","cognac"],"steps":["Mix together the sugar, water, and lemon juice.","Add one quart of crabapple pulp and one gill of cognac.","Freeze."],"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:w2:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"d34526e2d5376fc1705aeda4ac42ea94b73e0d09a74b751abf22a782aa9599b6","created_at":"2026-08-02T16:34:18Z","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/normandie-water-ice"}