{"id":7699,"slug":"chestnut-pudding","title":"CHESTNUT PUDDING","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one pound of chestnuts","a cup of milk","butter","apple sauce","currant jelly","lemon juice","whipped cream colored with currant jelly"],"ingredients_norm":["chestnut","milk","butter","apple sauce","currant jelly","lemon juice","whipped cream colored with currant jelly"],"steps":["Boil one pound of chestnuts fifteen minutes.","Shell and skin them, then put back on stove with a cup of milk and boil till tender.","Rub through a colander.","Butter a mold, line it with the pulp.","Then add a layer of apple sauce that has been colored with currant jelly, then another layer of chestnuts, and again apple sauce.","Squeeze lemon juice over all, and bake in a moderate oven.","Turn out on a platter and serve with whipped cream colored with currant jelly."],"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:w88:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"acad8e665ffa282e1e410b7d0769abaa3eeb3ed829e40df922a8556035d8c0bf","created_at":"2026-08-02T17:04:12Z","updated_at":"2026-08-02T17:04:12Z","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/chestnut-pudding"}