{"id":4702,"slug":"diplomate-pudding","title":"Diplomate pudding","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["sponge, or any kind of left over cake","chopped candied fruit","one quart of milk","six eggs","a half pound of sugar","brandy sauce","some chopped candied fruit"],"ingredients_norm":["sponge or any kind of left over cake","candied fruit","milk","egg","sugar","brandy sauce"],"steps":["Take sponge, or any kind of left over cake and cut in small pieces, using enough to fill a pudding mould.","Add about a teaspoonful of chopped candied fruit to each person.","Make a custard with one quart of milk, six eggs and a half pound of sugar.","Pour over the cake in the mould, and bake.","Serve with brandy sauce with some chopped candied fruit in it."],"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:w29:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"cf8811a90e0c3a0711ba7d8bd0dde0ba103d98d6564b21135895fd6835951679","created_at":"2026-08-02T16:38:20Z","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/diplomate-pudding"}