{"id":5463,"slug":"wine-sauce","title":"Wine sauce","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one pint of water","one-half pound of sugar","the rind and juice of half a lemon","a teaspoonful of corn starch","a little water","a glassful of any kind of wine (or a pony of cognac, kirschwasser, or other cordial)"],"ingredients_norm":["water","sugar","rind and juice of half lemon","corn starch","little water","glassful of any kind of wine"],"steps":["Put in a sauce pan one pint of water, one-half pound of sugar, and the rind and juice of half a lemon.","Bring to a boil, and then thicken with a teaspoonful of corn starch dissolved in a little water, and again bring to a boil.","Flavor with a glassful of any kind of wine; or a pony of cognac, kirschwasser, or other cordial, as you may desire.","Strain and serve with puddings, cobblers, etc."],"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:w78:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"e4a7636e6bc27399bb76a9ff3839070e107a38a8a8110bae7457ca680b629f33","created_at":"2026-08-02T16:44:05Z","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/wine-sauce"}