{"id":5252,"slug":"compote-of-pineapple","title":"Compote of pineapple.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a pineapple","one-half pound of sugar","half a pint of water","kirschwasser or maraschino"],"ingredients_norm":["pineapple","sugar","water","kirschwasser or maraschino"],"steps":["Pare and core a pineapple, and cut in slices.","Make a syrup with one-half pound of sugar and half a pint of water, and stew the pineapple in it until tender, and the syrup is clear.","Serve cold, with a few drops of kirschwasser or maraschino sprinkled over it, and a little of its syrup."],"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:w63:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"a8c032775ffc4a1c9fa97ea42f5feb6720167bbb3fc25a167ccb3466077e0943","created_at":"2026-08-02T16:42:54Z","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-pineapple"}