{"id":8012,"slug":"prunes","title":"PRUNES","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["prunes","half a lemon","some stick cinnamon","sugar to taste","a teaspoon of potato flour","juice of an orange","water (liberal quantity)"],"ingredients_norm":["prune","lemon","cinnamon","sugar","potato flour","juice of orange","water"],"steps":["Wash the prunes well, first in warm water, then in cold.","Cut up half a lemon, some stick cinnamon and sugar to taste.","Cook them in the oven, covered tight, allowing a liberal quantity of water; stew slowly for two hours.","Thicken with a teaspoon of potato flour, and wet the potato flour with the juice of an orange before adding.","If the prunes are for chrimsel, leave out the thickening."],"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:w115:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"99bf83e8af01cfb42863153b29192cad34ce9305073de4382c9720901920b768","created_at":"2026-08-02T17:07:29Z","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/prunes"}