{"id":4700,"slug":"orange-en-supreme","title":"Orange en suprême","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["six oranges","three spoonfuls of powdered sugar","two ponys of Curaçao"],"ingredients_norm":["orange","powdered sugar","ponys of curacao"],"steps":["Slice six oranges.","Put in bowl with three spoonfuls of powdered sugar and two ponys of Curaçao.","Let stand for thirty minutes.","Serve in suprême glasses."],"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:w29:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"1ccd0b366364456a16aaf5e11ca6e069b82d6d95d8bc8d8efb9bf74d55b870a4","created_at":"2026-08-02T16:38:20Z","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-en-supreme"}