{"id":5248,"slug":"currant-jelly","title":"Currant jelly.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["currants","sugar"],"ingredients_norm":["currant","sugar"],"steps":["Strip the currants from their stems, and wash them.","Put them on to cook, and when they become hot mash them.","Boil for twenty-five minutes, then pour into jelly bag and let them drip without squeezing.","Measure the juice and return it to the kettle.","After it has boiled about ten minutes add heated sugar, allowing a pound of sugar to a pint of juice.","Cook until it jells when a little is poured on a saucer.","Pour into moulds, and seal when cold."],"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:w63:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"47781cbdb0b968289ecabc86d190063d02d31f56843390ede708e2a85e31f55b","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/currant-jelly"}