{"id":7714,"slug":"cherry-pudding","title":"CHERRY PUDDING","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["a pint of crackers or bread crumbs","a quart of boiling milk","a piece of butter the size of an egg","a good pinch of salt","four eggs","a cup and a half of sugar","a little ground cinnamon","a quart of stoned cherries"],"ingredients_norm":["crackers or bread crumb","boiling milk","butter the size of egg","salt","egg","and half of sugar","little ground cinnamon","stoned cherry"],"steps":["Scald a pint of crackers or bread crumbs in a quart of boiling milk; add a piece of butter the size of an egg, a good pinch of salt, four eggs, a cup and a half of sugar, a little ground cinnamon and a quart of stoned cherries.","Bake in quick 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:w89:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"2e86b6a308b24a99f0b69b33d1938c88fcd64e2b3080608c2b3f8cfcee84b610","created_at":"2026-08-02T17:04:12Z","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/cherry-pudding"}