{"id":7719,"slug":"napkin-pudding","title":"NAPKIN PUDDING","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one-half loaf of stale white bread","two tablespoons of clear fat or butter","five eggs","one cup of sugar","rind (grated) and juice of one lemon","jelly sauce","one-half cup of currants"],"ingredients_norm":["loaf of stale white bread","clear fat or butter","egg","sugar","rind and juice of lemon","jelly sauce","currant"],"steps":["Soak one-half loaf of stale white bread in water until moist, squeeze perfectly dry.","Put in skillet two tablespoons of clear fat or butter, and when hot add bread, and stir until smooth and dry.","Beat five eggs light with one cup of sugar, stir bread in, mix well, and flavor with rind (grated) and juice of one lemon.","Grease a bag or very large napkin, place pudding in this, tie, leaving plenty room to rise, place in boiling water and boil two hours.","Make a jelly sauce, not as thin as usual, and pour over just before serving.","If desired one-half cup of currants can be added to pudding."],"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:w89:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"fe88da0c4d4472b748be2717eea1a1640b6ab9cc2cdc77520d3ea5fd851a4fd2","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/napkin-pudding"}