{"id":5283,"slug":"preserved-cherries","title":"Preserved cherries","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Stoned cherries","Granulated cane sugar","Kernels from some of the stones","A piece of gauze"],"ingredients_norm":["stoned cherry","granulated cane sugar","kernels from some of the stone","gauze"],"steps":["To each pound of stoned cherries allow one pound of granulated cane sugar.","Crack some of the stones and tie the kernels in a piece of gauze, so they may be removed after the boiling.","Then put all in a preserving kettle, boil, and skim, until the syrup is clear.","Then put the cherries in jars; boil the syrup a little longer, and pour over the fruit."],"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:w65:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"1c8d5ceb0bb53a660ab7dd3a3d90e7d54d35c184125c06b4b7a97ee554e84c76","created_at":"2026-08-02T16:42:54Z","updated_at":"2026-08-02T16:42:54Z","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/preserved-cherries"}