{"id":5813,"slug":"wine-jelly-with-apricots","title":"Wine jelly with apricots.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["liquid jelly","canned, or fully ripe, apricots"],"ingredients_norm":["liquid jelly","canned or fully ripe apricot"],"steps":["Fill some individual moulds, or glasses, half full of liquid jelly.","Place in the center of each one-half of a canned, or fully ripe, apricot; and place in ice box to set.","When firm, fill to the tops with more jelly, and again set in ice box until ready to use.","Wine jelly with peaches: Prepare in the same manner as above.","Wine jelly with any kind of berries: Prepare in the same manner as above, using selected ripe berries of any kind."],"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:w99:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"f1f888a42bc7a607d65758cd8e4ce70d378552cd1195e0ed35cc2d9a9929c02a","created_at":"2026-08-02T16:46:31Z","updated_at":"2026-08-02T16:46:31Z","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/wine-jelly-with-apricots"}