{"id":5137,"slug":"victoria-punch","title":"Victoria punch","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two pounds of sugar","two quarts of water","juice of six oranges","a small glass of rhum","a small glass of kirsch","a glass of sauternes","white of three eggs","one-half pound of sugar"],"ingredients_norm":["sugar","water","juice of orange","rhum","kirsch","sauterne","egg white"],"steps":["Mix two pounds of sugar, two quarts of water, and the juice of six oranges.","Then add a small glass of rhum, a small glass of kirsch, and a glass of sauternes.","Freeze.","Serve in glasses, covered with a meringue made with the white of three eggs and one-half pound of sugar."],"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:w56:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"e4ae4083fc7cb7ff336cc529e0ffdc9839468282df5021dba9be99c394be8c30","created_at":"2026-08-02T16:42:11Z","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/victoria-punch"}