{"id":7899,"slug":"french-prunes-in-cognac","title":"FRENCH PRUNES IN COGNAC","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["prunes","white wine","sugar","stick cinnamon","mace","cloves (a very few)","cognac"],"ingredients_norm":["prune","white wine","sugar","cinnamon","mace","clove","cognac"],"steps":["Lay the prunes in white wine for two days; then put on a wire sieve to drip, but do not squeeze them.","When they look dry, which will be in about half an hour, lay in glass jars with alternate layers of sugar and stick cinnamon and a few pieces of mace and a very few cloves.","When the jars are full, fill up with cognac and seal.","Set in the sunniest place you can find for three days."],"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:w105:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"e5728a79611183fff3390471586ffebc023289df80da063ec27f1253c4f17d97","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/french-prunes-in-cognac"}