{"id":4472,"slug":"fruit-jelly","title":"Fruit jelly","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["all kinds of fresh fruit in season","wine jelly"],"ingredients_norm":["all kinds of fresh fruit in season","wine jelly"],"steps":["Cut or slice all kinds of fresh fruit in season.","Put in jelly mould and cover with wine jelly.","Put in ice box until firm."],"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:w14:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"a2f126ad1afcf93ba340d0d4d7e01f7b81e55c146767c0089b16093a1d9ff603","created_at":"2026-08-02T16:37:02Z","updated_at":"2026-08-02T16:37:02Z","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/fruit-jelly"}