{"id":5554,"slug":"orange-or-lemon-brandy-for-flavoring","title":"Orange or lemon brandy, for flavoring","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["the yellow outside from oranges or lemons","a little granulated sugar","strong brandy","the kernels of cherries, plums, apricots or peaches"],"ingredients_norm":["yellow outside from oranges or lemon","little granulated sugar","strong brandy","kernels of cherries plums apricots or peach"],"steps":["Peel very thin the yellow outside from oranges or lemons.","The inner white skin is not good.","Crush with a little granulated sugar.","Put in a bottle and cover with strong brandy.","In the same manner can be prepared the kernels of cherries, plums, apricots or peaches.","Pound the kernels slightly before putting them in the brandy."],"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:w83:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"063b38504bd46dd3dd808819431280bc35d3d4dac77d0dd83a2394a6e972c722","created_at":"2026-08-02T16:46:27Z","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-or-lemon-brandy-for-flavoring"}