{"id":4519,"slug":"plum-pudding-2","title":"Plum pudding","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["One pound of well-chopped beef suet","one pound of sifted flour","one-half pound of bread crumbs","two lemons, both juice and rinds","one pound of brown sugar","four eggs","one-half teaspoonful each of powdered nutmeg, ginger, cloves and cinnamon","one pound of currant raisins","one-half pound each of malaga raisins, orange peel, citron peel and lemon peel, all chopped fine","one cup of molasses","one-half pint of good brandy","powdered sugar","brandy","butter"],"ingredients_norm":["beef suet","flour","bread crumb","lemons both juice and rind","brown sugar","egg","each of powdered nutmeg ginger cloves and cinnamon","currant raisin","each of malaga raisins orange peel citron peel and lemon peel","molasses","brandy","powdered sugar","butter"],"steps":["Mix all together in a bowl, putting the liquids in last, making a thick, heavy mixture.","Put in a buttered mould or in a cloth.","Boil in water, or steam cook, for about three hours.","Warm the pudding until very hot before serving.","Sprinkle some powdered sugar over the top.","Pour on some brandy, and burn."],"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:w17:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"0f5de6f2272380ca799e264f50bae3dba1732b18a6cfcaac6dfebe4d999d3a8f","created_at":"2026-08-02T16:37:03Z","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/plum-pudding-2"}