{"id":7824,"slug":"cherry-syrup","title":"CHERRY SYRUP","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["cherries","sugar (a pound to a quart of juice)"],"ingredients_norm":["cherry","sugar"],"steps":["Mash and pound the cherries until the stones are all broken, then press through a cloth.","Use a pound of sugar to a quart of juice; boil, skim and bottle.","When cold, seal."],"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:w96:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"5fb5f284981c37e229faf61103d2e0b91ae44c81375cfaa8182a4270482878d1","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-syrup"}