{"id":7879,"slug":"peach-butter","title":"PEACH BUTTER","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["peaches","sugar (a pound to a pound of fruit)","peach kernels (1/4 of the kernels)","cinnamon","cloves"],"ingredients_norm":["peach","sugar","peach kernel","cinnamon","clove"],"steps":["Weigh the peaches after they are pared and pitted.","Allow a pound of sugar to a pound of fruit.","Cook the peaches alone until soft, then add 1/2 of the sugar and stir frequently.","In half an hour put in the remaining sugar.","Now watch carefully, stirring almost constantly for two hours.","Boil slowly, and add 1/4 of the peach kernels.","Spice with cinnamon and cloves, using whole spices."],"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:w103:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"99c4e97d7a7698727b946539159b5f209b2704a12c35bb79adff8fc446f6cc7b","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/peach-butter"}