{"id":4151,"slug":"syrup-for-preserved-fruit","title":"SYRUP FOR PRESERVED FRUIT","description":"From Foods that will win the war and how to cook them (1918) (1918) by C. Houston Goudiss: Alberta M. Goudiss.","ingredients_raw":["2 cups crystal corn syrup","1/2 cup water"],"ingredients_norm":["crystal corn syrup","water"],"steps":["Use same as water and sugar syrup."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":"For each three pounds of fruit","difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/15464","source_ref":"pg:15464:161","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"f3ab16556541870ff00d0cc0936de81584400f69ef98639fb401bde09aaf93ab","created_at":"2026-08-02T16:12:04Z","updated_at":"2026-08-02T16:12:04Z","notice":"Historical recipe (1918), 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/syrup-for-preserved-fruit"}