{"id":4110,"slug":"fruit-pudding","title":"FRUIT PUDDING","description":"From Foods that will win the war and how to cook them (1918) (1918) by C. Houston Goudiss: Alberta M. Goudiss.","ingredients_raw":["2 cups of left-over canned fruit or cooked dried fruit","2 cups of the juice or water","1/4 cup corn syrup","2 tablespoons gelatine","1 tablespoon lemon juice"],"ingredients_norm":["left over canned fruit or cooked dried fruit","juice or water","corn syrup","gelatine","lemon juice"],"steps":["Soften the gelatine in 2 tablespoons of the juice or water.","Add the rest of the fruit after it has been heated.","When the gelatine is dissolved, add the fruit, lemon juice and corn syrup.","Pour in mold."],"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/15464","source_ref":"pg:15464:119","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"fc7c7182d598423a13f0e8daa72dde714d2e746f2c58e86ef2f8cf1f647399b9","created_at":"2026-08-02T16:11:21Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1918), 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/fruit-pudding"}