{"id":6069,"slug":"pink-pudding-victor-2","title":"Pink pudding, Victor.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one-quarter pound of rice","one quart of milk","a vanilla bean","one-half pound of sugar","one quart of whipped cream","some chopped fruits","one drop of red coloring","four sheets of gelatine","a little warm milk","fruit sauce"],"ingredients_norm":["rice","milk","vanilla bean","sugar","whipped cream","fruit","red coloring","gelatine","little warm milk","fruit sauce"],"steps":["Cook one-quarter pound of rice in one quart of milk with a vanilla bean and one-half pound of sugar.","When done allow to cool, and then add one quart of whipped cream, some chopped fruits, and one drop of red coloring.","Dissolve four sheets of gelatine in a little warm milk, stir into the above, put into moulds, and set in ice box until firm.","Serve with fruit sauce."],"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:w116:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.96,"content_hash":"2e6ca8526b6a83c1c96fb8aadac05ab6eaa8e36a4a797952ef1fbafa3a4fbd9e","created_at":"2026-08-02T16:49:05Z","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/pink-pudding-victor-2"}