{"id":5097,"slug":"california-marmalade-2","title":"California marmalade","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["One grapefruit","one orange","two lemons","sugar"],"ingredients_norm":["grapefruit","orange","lemon","sugar"],"steps":["Shave the fruit very thin, discarding the seeds only.","Pack lightly into an earthern vessel, add just water enough to cover, and allow to stand from twelve to twenty-four hours.","Then bring to a boil, and simmer for fifteen minutes.","Return to the earthern vessel and allow to stand for another twenty-four hours.","Then measure, and add an equal quantity of sugar, return to stove and boil until it jells.","Put up in jelly glasses."],"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:w54:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"5756d5bec4b78c42f32b7d3c2f95a209755e24a24406521eb7a9deed69f0dfc1","created_at":"2026-08-02T16:41:08Z","updated_at":"2026-08-02T16:41:08Z","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/california-marmalade-2"}