{"id":5382,"slug":"orange-compote","title":"Orange compote","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["six oranges","one pound of sugar","a gill of water","a drop of red coloring"],"ingredients_norm":["orange","sugar","water","red coloring"],"steps":["Take the outside yellow skin from six oranges cut very fine in Julienne style.","Cook for thirty minutes in water, changing about three times.","Now peel the fine skin of the six oranges very clean, and cut in two, crosswise.","In a sauce pan put one pound of sugar, a gill of water, and a drop of red coloring, and boil for ten minutes.","Add the cooked skins to the syrup and boil again for fifteen minutes.","Put the oranges in a deep bowl and pour the syrup over them."],"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:w72:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"7c7a1d750704a849c96ee2d489885a3fd4b96a2edd6f70336b9587c9141bd9f8","created_at":"2026-08-02T16:44:05Z","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/orange-compote"}