{"id":4980,"slug":"jam-roll-pudding","title":"Jam roll pudding.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one pound of suet","a pound of flour","a pinch of salt","a cup of milk","fruit jam (any kind)"],"ingredients_norm":["suet","flour","salt","milk","fruit jam"],"steps":["Mince fine one pound of suet.","Add a pound of flour, a pinch of salt and a cup of milk, making a rather hard dough.","Roll out to the thickness of a quarter of an inch or less.","Cover evenly with a layer of any kind of fruit jam.","Roll up like a sausage.","Wrap in a wet cloth, tie with a string so it will not become loose, and steam for an hour.","Cut into individual pieces, and serve warm, with hard and soft sauces."],"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:w46:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"0dedf76e18e30a8f5906300a753e7af0319cc34da3162760308c05c08106a9ea","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T16:40:36Z","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/jam-roll-pudding"}