{"id":4717,"slug":"raisin-cocktail","title":"Raisin cocktail","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["seedless raisins","sherry wine","tomato ketchup","tobasco sauce","celery seed","juice of two lemons","a few chopped almonds"],"ingredients_norm":["seedless raisin","sherry wine","tomato ketchup","tobasco sauce","celery seed","juice of lemon","few chopped almond"],"steps":["Soak seedless raisins in sherry wine for fifteen minutes, then put a heaping spoonful in each cocktail glass.","Make a sauce of tomato ketchup, tobasco sauce, celery seed, and the juice of two lemons; allowing the latter to a half pint of ketchup.","Add a few chopped almonds, fill the glasses and chill, or serve with ice around the glasses."],"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:w30:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"4a046db3a8ce33284d6f2c7bb365043100b6b6daadb245b6de2440c0686d56c9","created_at":"2026-08-02T16:38:21Z","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/raisin-cocktail"}