{"id":4139,"slug":"fruit-paste","title":"FRUIT PASTE","description":"From Foods that will win the war and how to cook them (1918) (1918) by C. Houston Goudiss: Alberta M. Goudiss.","ingredients_raw":["2 teaspoons gelatine","2 tablespoons cold water","1/3 cup corn syrup","2 teaspoons cornstarch","1/4 cup chopped nuts","1/2 cup chopped dates","1/2 cup chopped raisins","1/4 teaspoon vanilla"],"ingredients_norm":["gelatine","cold water","corn syrup","cornstarch","nut","date","raisin","vanilla"],"steps":["Mix cornstarch with 1 tablespoon cold water.","Heat corn syrup to the boil, add cornstarch and cook for three minutes.","Soften the gelatine in two tablespoons cold water for five minutes; stir into the hot syrup after taking from fire.","When gelatine has dissolved add the fruit and nuts and flavoring.","Chill, cut in squares, and roll each in powdered sugar."],"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/15464","source_ref":"pg:15464:149","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"aedf88dbebf3c42fbbf1ee8296c13c029b70cf79b3bfb74467291163678117bc","created_at":"2026-08-02T16:11:55Z","updated_at":"2026-08-02T16:11:55Z","notice":"Historical recipe (1918), 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-paste"}