{"id":4149,"slug":"syrup-for-spiced-apples-pears-peaches-grapes","title":"SYRUP FOR SPICED APPLES, PEARS, PEACHES, GRAPES","description":"From Foods that will win the war and how to cook them (1918) (1918) by C. Houston Goudiss: Alberta M. Goudiss.","ingredients_raw":["1 cup corn syrup","2 oz. stick cinnamon","12 allspice berries","6 whole cloves","1/4 cup vinegar"],"ingredients_norm":["corn syrup","cinnamon","allspice berry","whole clove","vinegar"],"steps":["Boil 5 minutes.","Add any fruit and cook slowly 20 minutes or until fruit is clear and syrup thick.","If hard fruits, such as pears, quinces, etc., are used, steam for 20 minutes before adding to syrup."],"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/15464","source_ref":"pg:15464:159","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"42dfc72ed59ec90a252a5c93940b11ebf2808231e9c38ce7c28191fac35c488c","created_at":"2026-08-02T16:12:01Z","updated_at":"2026-08-02T16:12:01Z","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-spiced-apples-pears-peaches-grapes"}