{"id":4751,"slug":"raspberry-melba-sauce","title":"Raspberry Melba sauce","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["half a pint of strained raspberry pulp","juice of one lemon","half a pound of powdered sugar","one cup of powdered sugar"],"ingredients_norm":["strained raspberry pulp","juice of lemon","powdered sugar"],"steps":["Mix well a half pint of strained raspberry pulp, the juice of one lemon, and half a pound of powdered sugar; place in an earthen pot and let it set over night.","Then pack in ice, stir well, add a cup of powdered sugar, and stir every half hour until smooth and thick.","Keep in ice until used."],"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:w32:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"ff7ab0cc532aff3e1c2fed74069206be54d6955e719f9ed9c8d5013b9dd9c32b","created_at":"2026-08-02T16:39:51Z","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/raspberry-melba-sauce"}