{"id":5443,"slug":"jellied-cherries","title":"Jellied cherries.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["three pounds of cherries","a handful of the cherry stones","a pound of currant juice","three pounds of granulated cane sugar","half a gill of kirschwasser"],"ingredients_norm":["cherry","cherry stone","currant juice","granulated cane sugar","kirschwasser"],"steps":["Stone three pounds of cherries.","Crush a handful of the cherry stones, and tie in a gauze bag.","Put a pound of currant juice on the fire, add the crushed cherry stones, and steep.","Put the cherries in a copper pan over a slow fire, and reduce one-half.","Then add three pounds of granulated cane sugar and the currant juice, after the gauze bag has been removed; and boil steadily until a little tried on a saucer will not spread.","Add half a gill of kirschwasser, and pour at once into jelly glasses.","Place in a cool place, and when cold pour melted paraffine over the top and cover tightly."],"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:w77:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"6b7eef69e2430c6d06725aadf2bc69e48e4b8cedf53cf1c25d92ccf8eda2de3e","created_at":"2026-08-02T16:44:05Z","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/jellied-cherries"}