{"id":7895,"slug":"spiced-german-plums","title":"SPICED GERMAN PLUMS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["plums","almonds","wine vinegar","water","sugar to taste","whole cinnamon","cloves","allspice"],"ingredients_norm":["plum","almond","wine vinegar","water","sugar","whole cinnamon","clove","allspice"],"steps":["Wash the plums, remove the stones and in place of the stones put in almonds.","Take the best wine vinegar, water and sugar to taste.","Tie in a bag some whole cinnamon, cloves, and allspice; boil together with vinegar.","After boiling, let it get lukewarm, then pour over the prunes.","Let stand, and each day for nine days let vinegar come to a boil and pour over prunes.","The last day cook the vinegar down some, then put in the prunes and let come to a boil; there should be sufficient liquid to cover them.","Keep in a stone or glass jar.","Grapes (Concord) may be spiced the same way."],"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:w105:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"84c98e95702f1f3b303a618be3ca28d0c31994d73693b49dc7db58529d0e0ecf","created_at":"2026-08-02T17:05:13Z","updated_at":"2026-08-02T17:05:13Z","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/spiced-german-plums"}