{"id":3859,"slug":"peach-cottage-pudding","title":"PEACH COTTAGE PUDDING","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["1/4 cup Cottolene.","1 cup sugar.","1 egg.","1/2 cup milk.","2 cups pastry flour.","4 teaspoons baking powder.","1/4 teaspoon salt.","1/4 teaspoon almond extract.","Fresh peaches sliced."],"ingredients_norm":["shortening","sugar","egg","milk","pastry flour","baking powder","salt","almond extract","fresh peach"],"steps":["Cream Cottolene, add sugar gradually, stirring constantly; add egg well beaten.","Mix and sift flour, baking powder and salt; add to first mixture alternately with milk.","Add extract and beat thoroughly.","Turn into a well-greased shallow pan, and bake twenty-five minutes in a moderate oven.","Cut in three-inch squares; pile thinly-sliced fresh peaches on top of each portion, sprinkle thickly with powdered sugar and serve with rich cream."],"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/31534","source_ref":"pg:31534:111","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"e6577d87b225bdc8de8b2d2ffd0b3cf4a99ddae1cc851d3d4cf7a2c234bc5ebb","created_at":"2026-08-02T15:45:35Z","updated_at":"2026-08-02T16:16:48Z","notice":"Historical recipe (1913), 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/peach-cottage-pudding"}