{"id":7902,"slug":"brandied-quinces","title":"BRANDIED QUINCES","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["large yellow, pear-shaped quinces","sugar (three-quarters of a pound to a pound of quinces)","stick cinnamon","cloves (removing the soft heads)","brandy (one pint)"],"ingredients_norm":["yellow pear shaped quince","sugar","cinnamon","clove","brandy"],"steps":["Select large yellow, pear-shaped quinces, and peel and quarter them.","Take out the cores and throw into cold water, until all are pared.","Then boil until tender, so they can easily be pierced.","Take them out with a perforated skimmer and weigh.","Then take three-quarters of a pound of sugar to a pound of quinces, and boil in a little over half the quince water.","Add stick cinnamon and cloves (removing the soft heads).","Boil until quite a thick syrup.","Pack the quinces in jars, add a pint of good brandy to the syrup and pour boiling hot over the quinces and seal immediately."],"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/12350","source_ref":"pg:12350:w105:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"8ee2beddf48ac60e71be9fe34e1f43adfaa96a1b7106d24854686329cc7b97da","created_at":"2026-08-02T17:05:13Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, 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-quinces"}