{"id":4589,"slug":"sweet-and-sour-sauce-2","title":"Sweet-and-sour sauce.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one-half pound of unsweetened spiced fish cake","one pint of vinegar","one pound of brown sugar","one cup of fish broth or meat stock","salt","a little Cayenne pepper","one pound of seedless raisins"],"ingredients_norm":["unsweetened spiced fish cake","vinegar","brown sugar","fish broth or meat stock","salt","little cayenne pepper","seedless raisin"],"steps":["Procure one-half pound of unsweetened spiced fish cake from your grocer, break it in small pieces, put in a bowl.","Cover with one pint of vinegar and one pound of brown sugar. Soak for about an hour.","Then stir well, and add one cup of fish broth or meat stock, depending upon whether it is to be used for fish or meat.","Season with salt and a little Cayenne pepper, then add one pound of seedless raisins.","Boil again for five minutes."],"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:w21:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"bd4c8d5451e8b4dcdb6d272218e3886e934bd56ffecab9781fc3bcf0c713a521","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/sweet-and-sour-sauce-2"}