{"id":7734,"slug":"fruit-sauces","title":"FRUIT SAUCES","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["fruit","sugar to taste","a few drops of wine or lemon juice"],"ingredients_norm":["fruit","sugar","few drops of wine or lemon juice"],"steps":["Wash the fruit well, then put on the stove in a saucepan without adding any more water.","Cover with a lid, and let the fruit get thoroughly heated all through until it comes to a boil, but do not boil it. Stir occasionally.","When well heated, mash the fruit well with a wooden potato masher, then strain through a fine sieve, being careful to get every drop of substance from the fruit.","Sweeten the juice with sugar to taste, add a few drops of wine or lemon juice, put back on the stove, and cook until it thickens, stirring occasionally.","Serve with cake, fritters or puddings.","Blackberries, strawberries or raspberries, make a nice sauce."],"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:w91:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"617dd656a03882e352bfffdaa5e7cd0c02f043a60685fc3e0e26d06e45a255e5","created_at":"2026-08-02T17:04:42Z","updated_at":"2026-08-02T17:04:42Z","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/fruit-sauces"}