{"id":4770,"slug":"quince-jelly","title":"Quince jelly","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["cut-up quinces","water","sugar","paraffine"],"ingredients_norm":["cut up quince","water","sugar","paraffine"],"steps":["To each pound of cut-up quinces add a cup of water, put in a kettle and stew until soft.","Then put in a jelly bag to drain, but do not crush.","Add a pound of sugar to each pint of liquor, boil gently until the sugar is dissolved, then boil more quickly.","Pour into glasses, and when cold cover with paraffine."],"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:w34:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f5f2802780d56becdbf8453c4ca52dfbc2214f97d70fcafe2d45f676fca8c032","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T17:11:32Z","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/quince-jelly"}