{"id":7834,"slug":"currants","title":"CURRANTS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["twelve quarts of currants","four quarts of sugar"],"ingredients_norm":["currant","sugar"],"steps":["Treat the same as raspberries."],"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:w98:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"cf410b13fbdbf02526985f31261f32631128dab6265ce34462ae7e565807e87b","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/currants"}