{"id":5447,"slug":"vanilla-brandy","title":"Vanilla brandy.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["vanilla beans","strong brandy"],"ingredients_norm":["vanilla bean","strong brandy"],"steps":["Cut some vanilla beans very fine, pound in a mortar, put in bottles and cover with strong brandy.","This is much better than ordinary vanilla extract."],"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:w77:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f698406119935f864b14f3a5c9eb250894021e40233a54bd2e4c48e78f8094a5","created_at":"2026-08-02T16:44:05Z","updated_at":"2026-08-02T16:44:05Z","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/vanilla-brandy"}