{"id":3947,"slug":"cherry-duff","title":"CHERRY DUFF","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["4 cups pitted cherries.","2 cups sugar.","1 teaspoon lemon juice.","1-1/2 tablespoons Cottolene.","2 cups flour.","4 teaspoons baking powder.","1 teaspoon salt.","3/4 cup milk or thin cream."],"ingredients_norm":["pitted cherry","sugar","lemon juice","shortening","flour","baking powder","salt","milk or thin cream"],"steps":["Mix and sift flour, baking powder and salt; rub Cottolene in lightly with the tips of fingers; add milk and mix to soft dough.","Put sugar, cherries, drained from juice, and lemon juice in bottom of well-greased baking dish.","Cover with dough, place in steamer, set over kettle of boiling water, lay a crash towel over steamer, replace cover, and steam pudding forty-five minutes.","Serve with cherry juice, thickened with arrow root and sweetened."],"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/31534","source_ref":"pg:31534:83","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"9a43b7d5a7a4cd07f6dea07b57b3af84b915b5afc25c0e40253d184abf74b5a8","created_at":"2026-08-02T15:49:27Z","updated_at":"2026-08-02T16:16:48Z","notice":"Historical recipe (1913), 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/cherry-duff"}