{"id":5166,"slug":"blood-pudding-sauce-robert","title":"Blood pudding, sauce Robert","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two pounds of blood pudding","one ounce of melted butter","sauce Robert"],"ingredients_norm":["blood pudding","butter","sauce robert"],"steps":["Get two pounds of blood pudding from the butcher, put in frying pan with one ounce of melted butter, and fry for about fifteen minutes.","Serve on a platter covered with sauce Robert."],"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/39550","source_ref":"pg:39550:w58:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"7980e1fb26af25862d6c325a323bbf149b4a23662fb5d3435fcead3c212aa602","created_at":"2026-08-02T16:42:54Z","updated_at":"2026-08-02T16:42:54Z","notice":"Historical recipe (1919), 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/blood-pudding-sauce-robert"}