{"id":7825,"slug":"cherry-brandy","title":"CHERRY BRANDY","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one gallon of brandy","two quarts of cherries","a pound of cut loaf sugar"],"ingredients_norm":["brandy","cherry","cut loaf sugar"],"steps":["To one gallon of brandy allow two quarts of cherries.","Mash and pound them until all the stones are broken, put in the brandy and add a pound of cut loaf sugar.","Set in the sun for two or three weeks, shake daily, strain and bottle."],"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:w96:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"667005f55c985fb07683f325261be4a41eff39a085c06075b29874a017a5237f","created_at":"2026-08-02T17:05:13Z","updated_at":"2026-08-02T17:05:13Z","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/cherry-brandy"}