{"id":5616,"slug":"spiced-cherries","title":"Spiced cherries.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Nine pounds of fruit","Four pounds of sugar","One pint of malt or cider vinegar","One-half ounce of cinnamon bark","One-half ounce of whole cloves"],"ingredients_norm":["fruit","sugar","malt or cider vinegar","cinnamon bark","whole clove"],"steps":["Make a syrup of the ingredients, and boil for a few minutes before adding the fruit.","Cook the fruit in the syrup until the skins break; then take out, and boil the syrup down until thick.","Pour over the fruit while hot."],"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:w87:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"42787e8a648cb60b5da4ccfcaa8e71a7518c9916be984bbd967f27390b19cf1a","created_at":"2026-08-02T16:46:27Z","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/spiced-cherries"}