{"id":7717,"slug":"almond-pudding","title":"ALMOND PUDDING","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["yolks of four eggs","one-half cup of sugar","one-half cup of grated walnuts or almonds","one-half cup of grated white bread crumbs","stiffly-beaten whites of four eggs"],"ingredients_norm":["egg yolk","sugar","walnuts or almond","white bread crumb","stiffly beaten whites of egg"],"steps":["Beat the yolks of four eggs very light with one-half cup of sugar; then add one-half cup of grated walnuts or almonds, one-half cup of grated white bread crumbs, then the stiffly-beaten whites of four eggs.","Put in pudding form and steam from one and one-half to two hours.","Serve with wine or fruit sauce."],"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:w89:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"d86c2d545fd5a1d9506fdf86eab065c863b3ca47859e5bb4b5a79d60bfd2df55","created_at":"2026-08-02T17:04:12Z","updated_at":"2026-08-02T17:11:32Z","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/almond-pudding"}