{"id":5284,"slug":"preserved-green-gage-plums","title":"Preserved green gage plums","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Green gage plums","Sugar—one pound for each pound of plums","Water (as little as possible)"],"ingredients_norm":["green gage plum","sugar—one pound for each pound of plum","water"],"steps":["Use a pound of sugar for each pound of plums.","Have the fruit clean and dry, and prick all over to keep the skins from breaking.","Melt the sugar with as little water as possible, and when boiling add the plums, à layer at a time.","Boil for a few minutes, then lift out with a skimmer and place singly on a dish to cool.","Continue in this way until the plums are removed.","When the last layer is finished return the first ones cooked to the kettle, and continue in reverse order, and boil until transparent.","Then take out and arrange closely in glass jars.","When all are in the jars pour the hot syrup over them, and 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/39550","source_ref":"pg:39550:w66:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"e7473d656bea2842e6e358352eb99fc31d43475abe7d14390edd09e8c02a4e13","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-green-gage-plums"}