{"id":5352,"slug":"compote-of-gooseberries","title":"Compote of gooseberries","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one pint of well-cleaned gooseberries","one-half pound of sugar","one gill of water"],"ingredients_norm":["cleaned gooseberry","sugar","water"],"steps":["To each pint of well-cleaned gooseberries add one-half pound of sugar and one gill of water.","Cook slowly until the berries are soft."],"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:w70:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"dd142be9234f0625dfa5d7be39fdd8b9eae8e1d7c2a4750e49e5fa6600bc66c9","created_at":"2026-08-02T16:42:55Z","updated_at":"2026-08-02T17:11:32Z","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/compote-of-gooseberries"}