{"id":7715,"slug":"huckleberry-pudding","title":"HUCKLEBERRY PUDDING","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["four tablespoons of flour","one and one-half pints huckleberries","one pint crumbed bread","one quart milk","three tablespoons of sugar","pinch of salt","flakes of butter"],"ingredients_norm":["flour","and half pints huckleberry","crumbed bread","milk","sugar","salt","flakes of butter"],"steps":["Sprinkle four tablespoons of flour over one and one-half pints huckleberries and set aside for half an hour.","Soak one pint crumbed bread in one quart milk; add three tablespoons of sugar, pinch of salt, and the huckleberries.","Put all into a greased pudding dish with flakes of butter on top.","Bake forty-five minutes.","Serve with hard 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:w89:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"8636747ac9875c7ff28cb56ed98a0953325e92a8136369fca17ec2c94e141d3c","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/huckleberry-pudding"}