{"id":7728,"slug":"honey-pudding","title":"HONEY PUDDING","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one-half cup of honey","six ounces of bread crumbs","one-half cup of milk","one-half teaspoon of ginger","grated rind of half a lemon","yolks of two eggs","two tablespoons of butter","whites of two eggs, well beaten"],"ingredients_norm":["honey","bread crumb","milk","ginger","rind of half lemon","egg yolk","butter","egg white"],"steps":["Mix one-half cup of honey with six ounces of bread crumbs and add one-half cup of milk, one-half teaspoon of ginger, grated rind of half a lemon and yolks of two eggs.","Beat the mixture thoroughly and then add two tablespoons of butter and the whites of the eggs well beaten.","Steam for about two hours in a pudding mold which is not more than three-quarters full."],"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:w90:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"7e4d867a6423a8c300a66605db946cc509ecfafe9a715e5c609380e8e363550b","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/honey-pudding"}