{"id":7986,"slug":"carrot-pudding-2","title":"CARROT PUDDING","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one and a half cups of powdered sugar","the yolks of eight eggs","one and a half cups peeled and grated raw carrots","one cup of grated almonds","the rind of half a lemon chopped finely","one tablespoon of wine","the beaten whites of the eggs"],"ingredients_norm":["and half cups of powdered sugar","egg yolk","and half cups peeled and grated raw carrot","almond","rind of half lemon","wine","whites of the egg"],"steps":["Beat one and a half cups of powdered sugar and the yolks of eight eggs.","Take one and a half cups peeled and grated raw carrots and stir all together.","Add one cup of grated almonds, the rind of half a lemon chopped finely, one tablespoon of wine, and last the beaten whites of the eggs.","Bake in a well-buttered and flour-sprinkled form at least one hour in a slow oven."],"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:w113:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"3b8e736af813e07c5e060921955bf980f68ae3bc76e123e7e43b73dbb79044fe","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/carrot-pudding-2"}