{"id":7213,"slug":"watermelons","title":"WATERMELONS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["watermelon","pale sherry or claret","sugar","whole spices (optional)"],"ingredients_norm":["watermelon","pale sherry or claret","sugar","whole spice"],"steps":["Use only those melons that are perfectly ripe.","Do not select those that are very large in circumference; a rough melon with a bumpy surface is the best.","Either cut in half or plug and fill with the following: Put on to boil some pale sherry or claret and boil down to quite a thick syrup with sugar.","Pour this into either a plugged melon or over the half-cut melon, and lay on ice for a couple of hours before serving.","If you use claret you may spice it while boiling with whole spices."],"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/12350","source_ref":"pg:12350:w47:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"218bf4e1daf7382c74e0af0d6e2a697129794863f082fc29a927a592300b7e3f","created_at":"2026-08-02T16:58:36Z","updated_at":"2026-08-02T16:58:36Z","notice":"Historical recipe, 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/watermelons"}