{"id":7838,"slug":"quinces","title":"QUINCES","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["four quarts of pared, cored and quartered quinces","one and one-half quarts of sugar","two quarts of water"],"ingredients_norm":["pared","and half quarts of sugar","water"],"steps":["Rub the fruit hard with a coarse, crash towel, blanch for six minutes.","Pare, quarter, and core; drop the pieces into cold water.","Put the fruit in the preserving kettle with cold water to cover it generously.","Heat slowly and simmer gently until tender.","The pieces will not all require the same time to cook. Take each piece up as soon as it is so tender that a silver fork will pierce it readily.","Drain on a platter.","Strain the water in which the fruit was cooked through cheese-cloth.","Put two quarts of the strained liquid and the sugar into the preserving kettle; stir over the fire until the sugar is dissolved.","When it boils skim well and put in the cooked fruit.","Boil gently for about forty minutes."],"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:w98:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"3d3b8cd09c6effdf1ecbba6c7a3320d7f96724088f36f44bbd62ea6a96c63da0","created_at":"2026-08-02T17:05:13Z","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/quinces"}