{"id":7999,"slug":"potato-flour-pudding","title":"POTATO FLOUR PUDDING","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one-quarter pound of goose-oil","ten eggs","three-quarters of a pound of sifted sugar","grated peel of a lemon","juice of a lemon","one-half teaspoon of salt","one-half pound of potato flour","one glass of red raspberries","a wineglass of red wine","sugar to taste"],"ingredients_norm":["goose oil","egg","quarters of pound of sifted sugar","peel of lemon","juice of lemon","salt","potato flour","red raspberry","red wine","sugar"],"steps":["Take one-quarter pound of goose-oil, stir it to a cream.","Stir in gradually the yolks of ten eggs and three-quarters of a pound of sifted sugar, the grated peel of a lemon, also its juice and one-half teaspoon of salt.","Add last one-half pound of potato flour and the stiffly-beaten whites of the eggs.","Have the pudding form well greased before putting in the mixture.","Bake in a moderate oven.","Serve with raspberry sauce, made of jelly: Take a glass of red raspberries, press them through a hair sieve, add a wineglass of red wine, add sugar to taste, and let it boil hard for about five minutes."],"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:w114:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"647af89c11781fcddafba1ed64acd3890f77c383ff3088b7ec6b775ac1ddf8dc","created_at":"2026-08-02T17:07:29Z","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/potato-flour-pudding"}