{"id":7709,"slug":"black-bread-pudding","title":"BLACK BREAD PUDDING","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["Yolks of three eggs","one cup of sugar","one teaspoon of cinnamon","pinch of cloves","pinch of allspice","one cup of stale rye bread crumbs","beaten whites","one cup of claret or white wine"],"ingredients_norm":["egg yolk","sugar","cinnamon","clove","allspice","stale rye bread crumb","white","claret or white wine"],"steps":["Yolks of three eggs beaten with one cup of sugar; add one teaspoon of cinnamon, pinch of cloves, and pinch of allspice; one cup of stale rye bread crumbs added gradually.","Mix well and add beaten whites.","Bake slowly.","Half an hour before serving, add one cup of claret or white wine.","Serve with sherry wine sauce or whipped cream."],"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:w89:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"e4bcaec51feabad6b36d436d0b9831d8265ceb960110bac2d9afdc6ea015349a","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/black-bread-pudding"}