{"id":7875,"slug":"grape-conserve","title":"GRAPE CONSERVE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["five pounds of grapes","three juicy oranges","five pounds of sugar","one pound of muscat seeded raisins","one pound of shelled walnuts"],"ingredients_norm":["grape","juicy orange","sugar","muscat seeded raisin","shelled walnut"],"steps":["Remove the stems and skins from five pounds of grapes and boil the pulp until tender; then press it through a sieve.","Boil the skins of three juicy oranges until tender, then chop fine.","Put the grape skins and the pulp into a saucepan; add the orange juice, the boiled skins, five pounds of sugar, one pound of raisins--the muscat seeded--and one pound of shelled walnuts and boil until quite thick."],"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:w103:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"efd05533651148d11bedbbefe220819f634cbe958115f577d5e0315420f18483","created_at":"2026-08-02T17:05:13Z","updated_at":"2026-08-02T17:05:13Z","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/grape-conserve"}