{"id":4772,"slug":"pineapple-preserves","title":"Pineapple preserves","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["pineapples","cane sugar (one pound to each pound of fruit)","ginger root (a very little, optional)"],"ingredients_norm":["pineapple","cane sugar","ginger root"],"steps":["Pare and slice the pineapples, then weigh out one pound of cane sugar to each pound of fruit.","Put à layer of the slices in a stone jar, sprinkle with the sugar, continue until fruit and sugar are used up, and allow to stand over night.","Then remove the pineapple and cook the syrup until it thickens, add the fruit, and boil for fifteen minutes.","Remove the fruit and let it cool, then put in jars and pour the syrup over it.","A very little ginger root boiled in the syrup will improve it."],"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:w34:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"662ad11ac5498848df4e4720ab5216e70e6bbf20ce9151520c87483c8fee24e4","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T16:40:36Z","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/pineapple-preserves"}