{"id":7723,"slug":"prince-albert-pudding","title":"PRINCE ALBERT PUDDING","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["half a pound of sweet butter","half a pound of sifted powdered sugar","yolks of six eggs","grated peel of one lemon","half a pound of raisins","a little citron, cut very fine","half a pound of the finest flour, sifted three or four times","whites of six eggs, stiffly beaten","some blanched and pounded almonds"],"ingredients_norm":["sweet butter","powdered sugar","egg yolk","peel of lemon","raisin","little citron","finest flour","egg white","blanched and pounded almond"],"steps":["Rub to a cream half a pound of sweet butter and half a pound of sifted powdered sugar; add the yolks of six eggs, one at a time, and the grated peel of one lemon.","Stone half a pound of raisins, and add also a little citron, cut very fine.","Now add gradually half a pound of the finest flour, sifted three or four times, and the stiffly-beaten whites of the eggs.","Pour this mixture into a well-buttered mold, into which you have strewn some blanched and pounded almonds.","Boil fully three hours.","Serve with sweet brandy or 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/12350","source_ref":"pg:12350:w90:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"776d3510e4a0817e7c11033fb5ea5b9eef69e3ec4636bd1664b55d9c474376b2","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/prince-albert-pudding"}