{"id":4937,"slug":"frankfort-pudding","title":"Frankfort pudding","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["One-quarter pound of butter","one-quarter pound of sugar","the yolks of seven eggs","six ounces of cake crumbs","the whites of six eggs","some vanilla flavoring"],"ingredients_norm":["butter","sugar","egg yolk","cake crumb","egg white","vanilla flavoring"],"steps":["Mix the butter with the sugar, and work well with a wooden spoon until creamy.","Then add the yolks, one by one, and mix thoroughly.","Add the cake crumbs, which are made by passing left-over cake through a colander with large holes; flavor with the vanilla extract, and mix well.","Beat the whites to snow, and add to the batter, mixing very lightly.","Put in a buttered pudding mould and bake.","Serve hot Sabayon sauce separate, or pour over the pudding."],"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:w43:16","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"e3f7b3d332e7015ca6011ef00ac9a724b84016a83798795624b130fce8004000","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/frankfort-pudding"}