{"id":6039,"slug":"prunes-victor","title":"Prunes Victor.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two pounds of dry prunes","two quarts of water","the rind of one lemon","one stick of cinnamon","one-half cup of sugar","a vanilla bean","a pony of good cognac","cream"],"ingredients_norm":["dry prune","water","rind of lemon","cinnamon","sugar","vanilla bean","pony of good cognac","cream"],"steps":["Put two pounds of dry prunes in an earthen pot.","Add two quarts of water, the rind of one lemon, one stick of cinnamon, one-half cup of sugar, and a vanilla bean.","Put on hot stove and bring to a boil.","Then move to one side of fire and simmer slowly for six hours. Or, set in a moderate oven for six hours.","Allow to become cool, and add a pony of good cognac.","Use the prune juice for a morning drink, and serve the prunes with cream."],"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:w114:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"348fcc32b153f9655e8dd639b18cc7ed820f39a25e98cee3515ede4002878226","created_at":"2026-08-02T16:49:05Z","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/prunes-victor"}