{"id":5050,"slug":"strawberry-preserves","title":"Strawberry preserves","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["strawberries","two pounds of cane sugar","half a cup of water"],"ingredients_norm":["strawberry","cane sugar","water"],"steps":["Make a syrup in a kettle with two pounds of cane sugar and half a cup of water.","Drop the berries into it and cook rapidly for twenty minutes.","Do not stir, but remove any scum which may arise.","After twenty minutes remove the berries and put in tumblers.","Cook the syrup to a jelly and fill up the tumblers with it.","Allow to become cold before covering."],"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:w51:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"9f506303dedaf1de2666576e34b9365d039f08745dbab5ffb3bea061f72f8e56","created_at":"2026-08-02T16:41:07Z","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/strawberry-preserves"}