{"id":7985,"slug":"cocoanut-pudding-2","title":"COCOANUT PUDDING","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["One grated cocoanut","six eggs","grated rind and juice of two lemons","one cup of granulated sugar","the milk of the cocoanut"],"ingredients_norm":["cocoanut","egg","rind and juice of lemon","granulated sugar","milk of the cocoanut"],"steps":["Beat the yolks of the eggs with the sugar and the grated rind of lemon until light and creamy.","Add gradually the cocoanut and the beaten whites of the eggs.","Lastly put in the milk of the cocoanut, to which has been added the juice of the lemons.","Bake in a moderate oven for half an hour.","Serve quite cold."],"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:w113:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"a8689b444f65a9540582e913c6f28603a60f7535e5fd57e42cfac4f7587aead1","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/cocoanut-pudding-2"}