{"id":7727,"slug":"plum-pudding-no-2","title":"PLUM PUDDING, No. 2","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["a half box of raisins and currants","one-quarter pound of citron","one-quarter pound of suet (chopped very fine)","two eggs","one and one-half cups of sugar","a wineglass of brandy","two cups of cider","one teaspoon of cinnamon and ground cloves","enough flour","a teaspoon of baking-powder"],"ingredients_norm":["raisins and currant","citron","suet","egg","and half cups of sugar","brandy","cider","cinnamon and ground clove","enough flour","baking powder"],"steps":["Chop a half box of raisins and currants, one-quarter pound of citron, one-quarter pound of suet (chopped very fine), two eggs, one and one-half cups of sugar, a wineglass of brandy, two cups of cider, one teaspoon of cinnamon and ground cloves.","When all these are well mixed add enough flour (with a teaspoon of baking-powder in it) to thicken well.","Cook in a greased mold and allow to steam for three 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:w90:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"1d50482ce457349f3a6b923f0991e7f84da60b3919d482d2f5fc46cc8338ecb9","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/plum-pudding-no-2"}