{"id":5967,"slug":"montmorency-pudding","title":"Montmorency pudding","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["butter","stale cake","quartered fresh or glacé cherries","four eggs","a quarter of a pound of sugar","a pint of milk","brandy sauce","fresh or glacé cherries chopped fine"],"ingredients_norm":["butter","stale cake","fresh or glace cherry","egg","sugar","milk","brandy sauce","fresh or glace cherries chopped fine"],"steps":["Butter a pudding mould very generously.","Line it with stale cake, putting quartered fresh or glacé cherries on each piece.","Make a custard with four eggs, a quarter of a pound of sugar and a pint of milk.","Pour this over the cake, filling the mould.","Bake for thirty minutes.","Then remove from mould and serve hot, with brandy sauce to which has been added some fresh or glacé cherries chopped fine."],"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:w109:17","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"2abfc1dde0e52ff920aadff59f2d59e8ce8daf1ecff8c6e6331f69433b66fd9f","created_at":"2026-08-02T16:47:53Z","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/montmorency-pudding"}