{"id":7740,"slug":"prune-sauce","title":"PRUNE SAUCE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["about one pound of Turkish prunes","hot water","cold water","sugar to taste","ground cinnamon","juice of an orange"],"ingredients_norm":["turkish prune","hot water","cold water","sugar","ground cinnamon","juice of orange"],"steps":["Take about one pound of Turkish prunes, wash them in hot water, and put on to boil in cold water.","Boil until they are very soft.","Remove the pits or kernels, and strain over them the water they were boiled in, sweeten to taste.","Flavor with ground cinnamon, then mash them until a soft mush.","If too thick, add the juice of an orange."],"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:w91:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"33e3eb01f552f364c493510346c325b2fb81c191d92dbf9c5ffab32aafcebc71","created_at":"2026-08-02T17:04:42Z","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-sauce"}