{"id":5281,"slug":"brandied-cherries","title":"Brandied cherries","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Fine Queen Anne cherries","Two and one-half pounds of granulated cane sugar","A very little water","Half a vanilla bean","One gallon of brandy"],"ingredients_norm":["fine queen anne cherry","and half pounds of granulated cane sugar","little water","vanilla bean","brandy"],"steps":["Select some fine Queen Anne cherries and cut off about half of the stem with scissors.","Arrange the cherries in glass jars or bottles.","Melt two and one-half pounds of granulated cane sugar with a very little water, being very careful not to let it scorch.","Remove from the fire and add half a vanilla bean, then add slowly one gallon of brandy.","When cold pour over the cherries, seal well, and keep in a cool place."],"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:w65:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"9e5611604791fc0f7b720cd5778c1263068b4402d4afde7a7cb9435b5f0f62d8","created_at":"2026-08-02T16:42:54Z","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/brandied-cherries"}