{"id":7713,"slug":"corn-pudding-2","title":"CORN PUDDING","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["six ears of green corn","two cups of milk","one-half cup of butter","three eggs","a little salt","white pepper"],"ingredients_norm":["green corn","milk","butter","egg","little salt","white pepper"],"steps":["Scrape with a knife six ears of green corn, cutting each row through the middle.","Add two cups of milk, one-half cup of butter, three eggs--the whites and yolks beaten separately--a little salt and white pepper.","Stir the yolks into the milk and corn, pour into a baking dish, stir in the whites and bake one and one-half hours."],"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:w89:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"8e4b0b744da92f3087cfce1ef88b722107b14628ee7a287c9ffcbc2f6ac33def","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/corn-pudding-2"}