{"id":7617,"slug":"prune-and-raisin-pie","title":"PRUNE AND RAISIN PIE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one-half pound of prunes","one-half cup of raisins","one-half cup of sugar","a little ground clove or lemon juice","two crusts"],"ingredients_norm":["prune","raisin","sugar","little ground clove or lemon juice","crust"],"steps":["Use one-half pound of prunes, cooked until soft enough to remove the stones.","Mash with a fork and add the juice in which they have been cooked.","Cook one-half cup of raisins in a little water for a few minutes until soft; add to the prune mixture with one-half cup of sugar.","Add a little ground clove or lemon juice to improve the flavor.","Bake with two crusts."],"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/12350","source_ref":"pg:12350:w81:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"a993b6f7b8300f09be94118f2c1016ab76e2a26e2ecf1572d61948114e010fbc","created_at":"2026-08-02T17:02:55Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, 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/prune-and-raisin-pie"}