{"id":5362,"slug":"corn-starch-pudding","title":"Corn starch pudding","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["One quart of milk","Three ounces of corn starch","Five ounces of sugar","Four yolks and four whites of eggs","One ounce of butter","Flavoring"],"ingredients_norm":["milk","corn starch","sugar","yolks and whites of egg","butter","flavoring"],"steps":["Dissolve the corn starch in a little cold milk.","Put the rest of the milk and the sugar on the stove, and when near boiling add the dissolved corn starch and stir well.","Boil for a few minutes, then take off the fire, add the butter, the yolks of eggs, and the flavoring.","Beat the whites to snow, and add, mixing lightly.","Put into buttered moulds and bake for about twenty minutes.","Serve with fruit or cream sauce."],"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/39550","source_ref":"pg:39550:w71:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"79c33d352c1168dd59d97931262d12e9dd0492226d654631f39130d3e01cbeb0","created_at":"2026-08-02T16:42:55Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), 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-starch-pudding"}