{"id":4962,"slug":"english-rice-pudding","title":"English rice pudding","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["three pints of milk","one-quarter of a pound of rice","one-quarter of a pound of sugar","one-half of a vanilla bean","one cup of thick cream"],"ingredients_norm":["milk","rice","sugar","vanilla bean","thick cream"],"steps":["Boil the milk with the vanilla bean.","Add the washed rice, and cook for about forty minutes.","Add the sugar and boil again for a few minutes, turning carefully with a wooden spoon, so it will not stick to the bottom.","Remove from the fire, add one cup of thick cream.","Pour into deep china vegetable dishes, and bake in a hot oven until brown on top.","Use one large dish for baking, or individual ones, as desired."],"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:w45:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"44f64b96262d3b81938a3b7455add9624427b71c6c21612382438f8809831198","created_at":"2026-08-02T16:40:36Z","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/english-rice-pudding"}