{"id":7938,"slug":"raisin-wine-no-1","title":"RAISIN WINE, No. 1","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["Two pounds of raisins (cut in half if desired)","Three quarts of cold water","A few tablespoons of sugar (optional)","A handful of stick cinnamon (optional)"],"ingredients_norm":["raisin","cold water","few tablespoons of sugar","cinnamon"],"steps":["To two pounds of raisins (cut in half if desired), add three quarts of cold water.","Either place the mixture on a corner of the range and let it simmer for two or three days or boil it until one-third of the water has evaporated.","A few tablespoons of sugar and a handful of stick cinnamon can be added if additional sweetness and flavoring are wished.","When cold strain through a fine cloth.","The strength of the wine depends largely upon the quality of the raisins."],"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:w110:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"9e862b57d2b3f1e81fa2bcfcb36b946b99e19dec877f29e5b5f61a2459c2175f","created_at":"2026-08-02T17:05:39Z","updated_at":"2026-08-02T17:05:39Z","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/raisin-wine-no-1"}