{"id":4789,"slug":"pears-in-syrup","title":"Pears in syrup","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a cup of sugar","water enough to cover","the juice or rind of a lemon","a few cloves","a stick of cinnamon","pears","a little claret or white wine (optional)"],"ingredients_norm":["sugar","water enough to cover","juice or rind of lemon","few clove","cinnamon","pear","little claret or white wine"],"steps":["Make a syrup with a cup of sugar, and water enough to cover.","Add the juice or rind of a lemon, a few cloves, and a stick of cinnamon.","Quarter the pears, remove the cores, and cook in the syrup for eight or ten minutes, or until tender. Old hard pears may require a half an hour or more before they are sufficiently cooked.","A little claret or white wine may be added, if desired."],"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:w35:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"c948ce4c890ab6d5005c4bb16b8b3d18a123361721805694eb0ab5f9590480f4","created_at":"2026-08-02T16:40:36Z","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/pears-in-syrup"}