{"id":4420,"slug":"cabinet-pudding","title":"Cabinet pudding","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["well-buttered pudding mould","left-over pieces of sponge, layer or other kinds of cake","one-quarter pound of seedless raisins","three eggs","one-quarter pound of sugar","one pint of milk","a little vanilla flavoring","vanilla cream sauce"],"ingredients_norm":["buttered pudding mould","left over pieces of sponge layer or other kinds of cake","seedless raisin","egg","sugar","milk","little vanilla flavoring","vanilla cream sauce"],"steps":["Fill a well-buttered pudding mould with left-over pieces of sponge, layer or other kinds of cake, cut in small squares, and mix with one-quarter pound of seedless raisins.","Then make a custard of three eggs, one-quarter pound of sugar, one pint of milk and a little vanilla flavoring.","Mix well, strain, and pour over the cake in the moulds.","Bake in bain-marie for about forty minutes.","Remove from the mould and serve hot, with vanilla 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:w11:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"30114beec959abb37adb4d27b72f5a38d56bf851394403f671e3e5931b524846","created_at":"2026-08-02T16:37:02Z","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/cabinet-pudding"}