{"id":5396,"slug":"canned-pears","title":"Canned pears.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["ten pounds of pears","five pounds of granulated sugar","one sliced lemon","one teaspoonful of ground cinnamon","a little grated nutmeg","a small piece of ginger root"],"ingredients_norm":["pear","granulated sugar","lemon","ground cinnamon","little grated nutmeg","ginger root"],"steps":["Peel, halve and core ten pounds of pears.","Put in a vessel with five pounds of granulated sugar, one sliced lemon, one teaspoonful of ground cinnamon, a little grated nutmeg, and a small piece of ginger root.","Tie the cinnamon and nutmeg loosely in a piece of gauze.","Cook all together until the pears turn pink.","Put in jars, and seal while still hot."],"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:w73:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"263b233531535b19ac0d8be1fd904a2b937f0d86b1d6c9fe9b9462cb6bfe4e1a","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-pears"}