{"id":4853,"slug":"grapefruit-marmalade","title":"Grapefruit marmalade","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["2 whole grapefruit","Water (three times the quantity of fruit)","Sugar (equal quantity)"],"ingredients_norm":["whole grapefruit","water","sugar"],"steps":["Shave two clean whole grapefruit very thin, rejecting nothing but the seeds and cores.","Measure the fruit, and add three times the quantity of water, and let it stand in an earthenware dish over night.","Then boil for ten minutes, and let it stand another night.","Then add an equal quantity of sugar, and boil briskly until the mixture jells."],"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:w39:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"53df26cb55251740703058fbe6fa4b7f707f7f73e30e5d1f3d848bd93f60df42","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T16:40:36Z","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/grapefruit-marmalade"}