{"id":5278,"slug":"cranberry-jelly-2","title":"Cranberry jelly","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Three quarts of cranberries","Two pounds of granulated sugar","One quart of water"],"ingredients_norm":["cranberry","granulated sugar","water"],"steps":["To three quarts of cranberries add two pounds of granulated sugar and one quart of water.","Cook thoroughly, and force through a fine sieve.","Cook the juice for fifteen minutes, and then pour into individual moulds."],"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:w65:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"1a20449761f1054d284ff332c8846d6e9194e443b6bd7b6a5ff15fa9526cabd1","created_at":"2026-08-02T16:42:54Z","updated_at":"2026-08-02T16:42:54Z","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/cranberry-jelly-2"}