{"id":7229,"slug":"huckleberry-compote","title":"HUCKLEBERRY COMPOTE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["a quart of huckleberries or blueberries","half a cup of sugar","half a teaspoon of cinnamon","a teaspoon of cornstarch","a little cold water"],"ingredients_norm":["huckleberries or blueberry","sugar","cinnamon","cornstarch","little cold water"],"steps":["Pick over a quart of huckleberries or blueberries, wash them and set to boil.","Do not add any water to them.","Sweeten with half a cup of sugar, and spice with half a teaspoon of cinnamon.","Just before removing from the fire, add a teaspoon of cornstarch which has been wet with a little cold water.","Do this thoroughly in a cup and stir with a teaspoon so as not to have any lumps in it.","Pour into a glass bowl.","Eat 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:w47:21","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"441daf058d5b79959b7282bc5e9209efe1786457421111e4b4bc17c11c95bb74","created_at":"2026-08-02T16:58:36Z","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/huckleberry-compote"}