{"id":4771,"slug":"preserved-pears","title":"Preserved pears","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Bartlett or Seckle pears","sugar (one pound to each pound of fruit)","water","cloves","lemon rind (optional)"],"ingredients_norm":["bartlett or seckle pear","sugar","water","clove","lemon rind"],"steps":["Peel, halve, and remove the cores from Bartlett or Seckle pears.","Allow one pound of sugar to each pound of fruit.","Put the sugar on to melt, with a few spoonfuls of water.","Stick a clove in each piece of fruit, and boil in the sugar until thoroughly done.","Put the fruit in glass jars, cover with the syrup, and seal.","The rind of one lemon to every five pounds of fruit may be used instead of the cloves, if desired, or both may be used."],"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:w34:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"d014d8c94d75381a0430d2441384513dc9f19b5775b07f6ee994e2a81a7124d8","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/preserved-pears"}