{"id":5398,"slug":"canned-apples-and-quinces","title":"Canned apples and quinces.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["equal quantities of apples and quinces","water","sugar"],"ingredients_norm":["equal quantities of apples and quince","water","sugar"],"steps":["Pare and cut equal quantities of apples and quinces.","First cook the quinces in just sufficient water to cover.","Then remove, and cook the apples in the same water.","In a vessel put a layer of quinces, then a layer of apples, and so on until all are used.","Pour over them a syrup made of half a pound of sugar for each pound of fruit; and allow to stand over night.","Then boil for five minutes, and seal in jars."],"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:w73:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"08e5012694985936afb6b2ee62e19a3c14bec9237a6ba8ae7f298404bbe23f38","created_at":"2026-08-02T16:44:05Z","updated_at":"2026-08-02T16:44:05Z","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/canned-apples-and-quinces"}