{"id":6266,"slug":"stewed-prunes","title":"Stewed prunes.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one pound of prunes","cold water","a small piece of cinnamon stick","the peel of a quarter of a lemon","two ounces of sugar"],"ingredients_norm":["prune","cold water","cinnamon stick","peel of quarter of lemon","sugar"],"steps":["Wash well one pound of prunes, and soak in cold water for two hours.","Put on fire in same water, add a small piece of cinnamon stick, the peel of a quarter of a lemon, and two ounces of sugar, and cook on slow fire until soft.","It will require about one hour.","If an earthern pot with cover is used, put in bake oven for about two hours.","The flavor will be better."],"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:w125:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"af8390876d6dd45586397ba7515bc56c7e1ca21ff0a0befee062dca5f004b6f1","created_at":"2026-08-02T16:50:21Z","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-prunes"}