{"id":4615,"slug":"port-wine-sauce","title":"Port wine sauce.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["brown gravy from a roast, or any kind of brown sauce, or sauce Madère","one glass of port wine","one-half cup of hot currant jelly"],"ingredients_norm":["brown gravy from roast or any kind of brown sauce or sauce madere","port wine","hot currant jelly"],"steps":["Take the brown gravy from a roast, or use any kind of brown sauce, or sauce Madère; add one glass of port wine and boil for two minutes.","If a sweeter sauce is desired one-half cup of hot currant jelly may be added."],"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:w23:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"444c4de915fc54f44625647dd3f8a0fa230e3583089cc86e778e3d6c839468b8","created_at":"2026-08-02T16:37:21Z","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/port-wine-sauce"}