{"id":5408,"slug":"bread-custard-pudding","title":"Bread custard pudding.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["half a pound of bread crumbs","one quart of milk","the yolks of three eggs","three whole eggs","four ounces of sugar","the grated rind of a lemon","cream sauce"],"ingredients_norm":["bread crumb","milk","egg yolk","whole egg","sugar","rind of lemon","cream sauce"],"steps":["Over half a pound of bread crumbs pour a custard made of one quart of milk, the yolks of three eggs, three whole eggs, four ounces of sugar, and the grated rind of a lemon.","Put in small moulds, and bake in a bain-marie.","Serve with a cream 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/39550","source_ref":"pg:39550:w74:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"c7f5483364ced16597954ed972372f89cc6b0ca3094a9b8c3bb5f40d06db2290","created_at":"2026-08-02T16:44:05Z","updated_at":"2026-08-02T17:11:32Z","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/bread-custard-pudding"}