{"id":5845,"slug":"stewed-pears-with-claret","title":"Stewed pears with claret","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a dozen nice pears","one pint of water","one-half pint of claret","one-half pound of sugar","a piece of cinnamon stick"],"ingredients_norm":["nice pear","water","claret","sugar","cinnamon stick"],"steps":["Peel a dozen nice pears.","Put them in an earthen pot.","Add one pint of water, one-half pint of claret, one-half pound of sugar, and a piece of cinnamon stick.","Cover the pot, and cook in oven for about two hours.","Serve 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:w101:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"1645ed55ccfc0a90ccc4137ef2186b158a90d9476e2d6cbe4a9e27c793ab3fdf","created_at":"2026-08-02T16:46:31Z","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/stewed-pears-with-claret"}