{"id":7988,"slug":"almond-pudding-no-2","title":"ALMOND PUDDING, No. 2","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one pound blanched almonds pounded","eight eggs","cinnamon","lemon rind","one and one-half cups of sugar"],"ingredients_norm":["blanched almonds pounded","egg","cinnamon","lemon rind","and half cups of sugar"],"steps":["Take one pound blanched almonds pounded, eight eggs, cinnamon, and lemon rind.","Beat the eggs for twenty minutes.","Then add one and one-half cups of sugar gently, and then the almonds; mix all together thoroughly.","Bake in shallow pans and serve cold."],"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:w113:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"3d24a0505a18ea383284f48239c8aecde8436d230da0dc8c03ff2d926b0be245","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-2"}