{"id":4757,"slug":"strawberry-pie-2","title":"Strawberry pie","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Berries (strawberries)","Three ounces of sugar, for each pie","Dough for lining the pie plate","A handful of biscuit crumbs"],"ingredients_norm":["berry","sugar for each pie","dough for lining the pie plate","biscuit crumb"],"steps":["Clean and wash the berries, and add three ounces of sugar for each pie.","Line the pie plate with dough, and put a handful of biscuit crumbs on the bottom, before putting in the berries.","The crumbs will prevent the juice from running.","Raspberry, blackberry, huckleberry, gooseberry, currant, grape and cherry pies, prepare in the same manner as strawberry pie."],"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:w33:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"973150ae6154361827a2ee3ec9b0decd10192640f27525808fac48f047fac346","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T16:40:36Z","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/strawberry-pie-2"}