{"id":3830,"slug":"cherry-sauce","title":"CHERRY SAUCE","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["2 cups pitted cherries.","1 cup claret.","2/3 cup sugar.","1/2 glass red currant jelly.","Juice 1 lemon.","1/2 dozen Cassia buds."],"ingredients_norm":["pitted cherry","claret","sugar","red currant jelly","juice lemon","cassia bud"],"steps":["Mix the ingredients in the order given.","Cook slowly until reduced to a syrup.","Strain through a sieve and serve hot with Cherry Roly-Poly or Dumplings."],"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/31534","source_ref":"pg:31534:80","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"890ffd028985b418f5c56af150996338913bab2b3668948081f050e189a1b554","created_at":"2026-08-02T15:45:00Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1913), 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-sauce"}