{"id":7987,"slug":"almond-pudding-no-1","title":"ALMOND PUDDING, No. 1","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["the whites of seven eggs","the yolks of ten eggs","one-half pound of pulverized sweet almonds","one-half ounce of pounded bitter almonds","one-half pound of powdered sugar","one tablespoon of orange-flower water","olive oil"],"ingredients_norm":["egg white","egg yolk","pulverized sweet almond","pounded bitter almond","powdered sugar","orange flower water","olive oil"],"steps":["Beat the eggs well with the orange water.","Then add the sugar and almonds gradually; beat all for one hour or until it bubbles.","Grease deep pie-dishes with olive oil and pour in the mixture.","They must be baked in a rather moderate oven.","When the mixture is set and browned place over them a paper greased with olive oil to prevent them getting dark.","Serve cold.","Powdered sugar should be sprinkled freely over the pudding before serving.","If you wish to have them very rich boil one-half pound of sugar with one-half pint of water until it thickens; cool and pour over the pudding when you take it from the oven."],"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:w113:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"05c6847e46309680a6a57d6e27ee0f027fa5f32af5e00ce02a0100089ea9aceb","created_at":"2026-08-02T17:07:28Z","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-no-1"}