{
    "document_id": 15890,
    "page": 7,
    "width_pt": 810,
    "height_pt": 540,
    "rotation": 0,
    "pipeline_version": "paddleocr-vl-1.6+paul-48",
    "engine": "paddleocr_vl",
    "source_run_id": 15999,
    "item_count": 12,
    "counts_by_type": {
        "figure": 1,
        "heading": 1,
        "list": 1,
        "list_item": 3,
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    "items": [
        {
            "id": "p7.1",
            "order": 1,
            "type": "heading",
            "bbox": {
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            "text": "Black Currant Sorbet",
            "attrs": {
                "block_label": "paragraph_title"
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            "level": 3
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        {
            "id": "p7.2",
            "order": 2,
            "type": "text",
            "bbox": {
                "l": 17.76,
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            "text": "Adapted from Dalia Jurgensen"
        },
        {
            "id": "p7.3",
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            "type": "text",
            "bbox": {
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            "text": "Time: 35 minutes plus freezing time"
        },
        {
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            "text": "3 cups granulated sugar"
        },
        {
            "id": "p7.5",
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            "type": "text",
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            "text": "2 3/4 cups fresh black currants.\n1. In a medium saucepan combine the sugar with 3 cups water. Bring to a boil, stir until sugar dissolves, and remove from heat."
        },
        {
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            "type": "figure",
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        {
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                {
                    "id": "p7.7.1",
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                    "bbox": {
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                    "text": "Place currants in a clean saucepan and add 2 cups of the sugar syrup. Bring to a boil, reduce heat to low, and simmer for 15 minutes. Purée using an immersion blender or stand blender. Strain through a chinois or fine sieve, discarding solids. Allow to cool completely; mixture may be chilled in a bowl set in an ice water bath.",
                    "marker": "2."
                },
                {
                    "id": "p7.7.2",
                    "order": 9,
                    "type": "list_item",
                    "bbox": {
                        "l": 16.56,
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                    "text": "Stir in cu[p7.7.2.1]p water and cu[p7.7.2.2]p to 1 cup of the remaining syrup, to taste. Freeze in an ice cream maker according to manufacturer's instructions. For firmer sorbet, transfer to a covered container and freeze until solid, several hours or overnight.",
                    "marker": "3.",
                    "children": [
                        {
                            "id": "p7.7.2.1",
                            "order": 10,
                            "type": "text",
                            "bbox": {
                                "l": 16.56,
                                "t": 121.2,
                                "r": 767.52,
                                "b": 52.8
                            },
                            "text": "1/4",
                            "attrs": {
                                "inline": true,
                                "text_offset": 10,
                                "text_span": 10,
                                "bbox_estimated": true
                            }
                        },
                        {
                            "id": "p7.7.2.2",
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                            "type": "text",
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                            "text": "3/4",
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                                "bbox_estimated": true
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                    "text": "Yield: 1 1/2 quarts."
                }
            ]
        }
    ],
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