{"id":7835,"slug":"raspberries-and-currants","title":"RASPBERRIES AND CURRANTS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["ten quarts of raspberries","three quarts of currants","two and one-half quarts of sugar"],"ingredients_norm":["raspberry","currant","and half quarts of sugar"],"steps":["Heat, crush and press the juice from the currants and proceed as directed for raspberries."],"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:w98:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"4866ca98e8a5317d6f3234236ead6e079ded2a3e9c6c4dbf58fb8ef3739b8dd7","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/raspberries-and-currants"}