{"id":7878,"slug":"peach-syrup","title":"PEACH SYRUP","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["peach peelings","peach kernels (1/3 of the kernels)","water","juice of two or three lemons","sugar (a pound to a pint of juice)"],"ingredients_norm":["peach peeling","peach kernel","water","juice of or lemon","sugar"],"steps":["Use the peelings of your peaches when you are through canning and preserving.","Add 1/3 of the peach kernels and put all on to boil in a stone jar on the back of the stove with a little water.","When soft, strain through a jelly-bag by letting it drip all night.","In the morning add the juice of two or three lemons and boil as you would jelly.","Set a pint of juice on to boil and boil for five minutes.","Add a pound of sugar and boil five minutes more, but it must boil very hard.","Bottle in wide-mouthed bottles or jars. Seal."],"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:w103:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"5fb197bbbd68daadfbd7fc1206ee2774b60d173f6a9527d2206d937f52fdddad","created_at":"2026-08-02T17:05:13Z","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/peach-syrup"}