{"id":5618,"slug":"spiced-tomatoes","title":"Spiced tomatoes.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Red and yellow pear-shaped tomatoes","Salt","One pint of cider or malt vinegar","One tablespoonful of sugar","One teaspoonful each of cloves, allspice, and black pepper"],"ingredients_norm":["red and yellow pear shaped tomato","salt","cider or malt vinegar","sugar","each of cloves allspice and black pepper"],"steps":["Take red and yellow pear-shaped tomatoes, prick with a needle to prevent bursting, sprinkle with salt, and let stand over night.","Pack neatly in glass jars, and cover with a vinegar made as follows: One pint of cider or malt vinegar; one tablespoonful of sugar; and one teaspoonful each of cloves, allspice, and black pepper. The spices should be ground.","Bring to the boiling point, and pour over the tomatoes. Seal when cold."],"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:w87:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"a3639191de7ba6dda7bd1d24754946ccfd690e25218472b42ae0a5bbff65a063","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-tomatoes"}