{"id":4762,"slug":"orange-sauce","title":"Orange sauce","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["One pint of water","One-half pound of sugar","The grated rind of an orange","One teaspoonful of corn starch","A little cold water","The juice of one or two oranges"],"ingredients_norm":["water","sugar","rind of orange","corn starch","little cold water","juice of or orange"],"steps":["Boil together one pint of water, one-half pound of sugar, and the grated rind of an orange.","While boiling, stir in one teaspoonful of corn starch dissolved in a little cold water, boil for a few minutes, remove from the fire and add the juice of one or two oranges.","Strain.","Lemon sauce. Same as orange sauce, using lemons instead of oranges, and in the same proportions."],"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:w33:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"3eefdd2b4a29fefdfaef60a7ef3b0c51dee4cae05c9c5f6783f8949d39757196","created_at":"2026-08-02T16:40:36Z","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-sauce"}