{"id":8013,"slug":"lemon-preserves","title":"LEMON PRESERVES","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["seven lemons","water","two pounds of sugar","two cups of water","one-half pound of large raisins"],"ingredients_norm":["lemon","water","sugar","raisin"],"steps":["Take seven lemons, slice thin and remove seeds.","Draw string through slices, fasten ends.","Lay them in a pan with water; boil a short time.","Remove the lemon, pour off water.","Cook two pounds of sugar with two cups of water.","When the sugar is syrupy add one-half pound of large raisins.","Put in the lemon and let cook until the syrup is 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:w115:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"6c859421fd4a00f171f001cf5061bad90eb12db4b63f8ea3c4e1a636bedaec47","created_at":"2026-08-02T17:07:29Z","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/lemon-preserves"}