{"id":5399,"slug":"tomato-preserves","title":"Tomato preserves.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["some small, pear-shaped, half ripe tomatoes","sugar","white of an egg","ginger root","lemon"],"ingredients_norm":["pear shaped half ripe tomato","sugar","egg white","ginger root","lemon"],"steps":["Scald and peel carefully some small, pear-shaped, half ripe tomatoes.","Prick with a needle to prevent their bursting, and put their weight in sugar over them.","Let them set overnight, then pour off the liquid into a preserving kettle, and boil until it is a thick syrup.","Clarify with the white of an egg, add the tomatoes, and boil until transparent.","A small piece of ginger root; or a lemon sliced very thin, to each pound of fruit, and cooked in the syrup, improves it."],"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:w73:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"514ac11aa659acb157849b130c86716676dcc69fa33b6acb35e797016c106b69","created_at":"2026-08-02T16:44:05Z","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/tomato-preserves"}