{"id":5615,"slug":"gooseberry-jam","title":"Gooseberry jam.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Eight pounds of half-ripe gooseberries","One teacupful of water","Eight pounds of heated sugar"],"ingredients_norm":["ripe gooseberry","teacupful of water","heated sugar"],"steps":["To each eight pounds of half-ripe gooseberries add one teacupful of water.","Boil until soft, add eight pounds of heated sugar, and continue boiling until clear."],"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:w87:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"3b0bca32c5cc2dc1aacb2dd355b7521146f3b0c7599801ec55bb8fb1b73c1362","created_at":"2026-08-02T16:46:27Z","updated_at":"2026-08-02T17:11:32Z","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/gooseberry-jam"}