{"id":7839,"slug":"cherries","title":"CHERRIES","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["cherries","half a pound of sugar to a pound of fruit"],"ingredients_norm":["cherry","sugar to pound of fruit"],"steps":["Prepare in the same manner as you would for preserving, allowing half a pound of sugar to a pound of fruit.","After putting the cherries into the syrup do not let them boil more than five minutes; then fill your cans to overflowing, seal immediately and then screw tighter as they grow cold.","Remove the little bag of stones which you have boiled with the syrup.","The object in boiling the stones with the syrup is to impart the fine flavor to the fruit which cherries are robbed of in pitting."],"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:w98:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"4c2c3f68f64d3b9fab8f077c0fefc15e8b9e3157d13a4719670cc6bed759b00e","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/cherries"}