{"id":5120,"slug":"sorbet-eau-de-vie-de-dantzig","title":"Sorbet Eau de Vie de Dantzig","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one pound of sugar","three pints of water","the juice of two lemons and one orange","the whites of two eggs","one gill of maraschino","Eau de Vie de Dantzig"],"ingredients_norm":["sugar","water","juice of lemons and orange","egg white","maraschino","eau de vie de dantzig"],"steps":["Mix together the sugar, water, the juice of two lemons and one orange, and the whites of two eggs beaten with one gill of maraschino.","Freeze.","Serve in sorbet glasses, with Eau de Vie de Dantzig on top.","Pour the Eau de Vie on immediately before serving, so the silver leaves will show."],"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:w55:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"0a4939905e7b54953111dd884818ee403d7481a23504ae012c8dd9e6dee4496d","created_at":"2026-08-02T16:41:09Z","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/sorbet-eau-de-vie-de-dantzig"}