{"id":7700,"slug":"farina-pudding-with-peaches","title":"FARINA PUDDING WITH PEACHES","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one quart of milk","one-half cup of farina","salt","a small piece of butter","yolks of four eggs","four tablespoons of white sugar","vanilla","whites of four eggs","pulverized sugar","stewed or canned peaches","rum sauce"],"ingredients_norm":["milk","farina","salt","butter","egg yolk","white sugar","vanilla","egg white","powdered sugar","stewed or canned peach","rum sauce"],"steps":["To one quart of milk add one-half cup of farina, salt, and a small piece of butter. Boil in a double boiler until thick.","Beat the yolks of four eggs with four tablespoons of white sugar, and add this just before taking off the fire. Stir it thoroughly, but do not let it boil any more. Flavor with vanilla.","Beat the whites of the eggs to a stiff froth with pulverized sugar.","After the eggs have been whipped, butter a pudding dish, put in part of the custard, in which you have mixed the whites (If you have any extra whites of eggs beat and use them also), then a layer of stewed or canned peaches; cover with the remaining custard and bake.","Eat with rum 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/12350","source_ref":"pg:12350:w88:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"dc1f79c0c221b8d8800b79049e8c87f9f4f993afc5b3e9bc3720fdc6a817416d","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/farina-pudding-with-peaches"}