{"id":7725,"slug":"noodle-pudding","title":"NOODLE PUDDING","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["two eggs","yolks of four eggs","whites of four eggs","one cup of powdered sugar","a quarter of a cup of pounded almonds","a pinch of salt"],"ingredients_norm":["egg","egg yolk","egg white","powdered sugar","pounded almond","salt"],"steps":["Make noodles with two eggs.","Boil in boiling salt water for ten minutes, drains and set aside.","Beat the yolks of four eggs with one cup of powdered sugar until light, add a quarter of a cup of pounded almonds, a pinch of salt, the drained noodles, and the whites of the eggs beaten to a stiff froth.","Mix well, pour into a greased pudding mold, and boil one and one-half hours."],"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:w90:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"72669dce4be0757d35f6a1f824e25d1b65d02790db1137bb568f16bf342305a8","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/noodle-pudding"}