{"id":7894,"slug":"gingered-pears","title":"GINGERED PEARS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["eight pounds hard pears (preferably the fresh green Bartlett variety)","half as much sugar as pears","quarter pound Canton ginger","one pint of water","four lemons, cut small"],"ingredients_norm":["hard pear","as much sugar as pear","canton ginger","water","lemon"],"steps":["Pare, core and cut small, eight pounds hard pears (preferably the fresh green Bartlett variety), half as much sugar, quarter pound Canton ginger.","Let these stand together overnight.","In morning add one pint of water, four lemons, cut small.","Cook slowly for three hours.","Pour into small jars.","Seal when cold."],"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:w105:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"34d694cd4514810d866ebd8787ee082c51a5f6d626415f33ee9b24583caf26fb","created_at":"2026-08-02T17:05:13Z","updated_at":"2026-08-02T17:11:32Z","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/gingered-pears"}