{"id":5163,"slug":"pepper-sauce","title":"Pepper sauce","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one spoonful of whole black peppers","a glass of white wine","a pint of cream sauce","salt"],"ingredients_norm":["whole black pepper","white wine","cream sauce","salt"],"steps":["Crush with a bottle on a hardwood table or marble one spoonful of whole black peppers.","Put the crushed peppers in a casserole with a glass of white wine.","Boil until nearly dry, add a pint of cream sauce, boil a minute, and strain through a cheese cloth.","Season with salt."],"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:w58:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"7e5954963a8089f2cee276a8eb43f64f7ca6c263a67da4b583be143420506b05","created_at":"2026-08-02T16:42:54Z","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/pepper-sauce"}