{"id":3814,"slug":"frozen-strawberries","title":"FROZEN STRAWBERRIES","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["4 cups thin cream.","3 cups thick cream.","2 cups milk.","1 cup sugar.","1/4 cup water.","Few grains salt.","2 cups strawberry juice and pulp.","1 tablespoon lemon juice.","Strawberries."],"ingredients_norm":["thin cream","thick cream","milk","sugar","water","few grains salt","strawberry juice and pulp","lemon juice","strawberry"],"steps":["Cook water and sugar together three minutes.","Cool and add to cream and milk.","Add a sprinkle of salt.","Turn into freezer and when half frozen add lemon juice and strawberry pulp.","Finish freezing.","Let stand an hour or two to ripen.","Serve in cone shape and place a large, unhulled strawberry in top of each cone."],"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/31534","source_ref":"pg:31534:63","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"62190361485f25e0a7e265b137be4bdc2e0e3a469c48e8ee72c80fb0acf6007c","created_at":"2026-08-02T15:44:24Z","updated_at":"2026-08-02T15:44:24Z","notice":"Historical recipe (1913), 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/frozen-strawberries"}