{"id":7680,"slug":"prune-custard","title":"PRUNE CUSTARD","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["a little more than a pint of sweet milk","a little cold milk (in which to rub smooth the butter and nutmeg)","1 heaping tablespoon butter","a little nutmeg","1 cup stewed prunes, stones removed","butter for the pudding-dish","a little cream (optional, for serving)"],"ingredients_norm":["little more than pint of sweet milk","little cold milk","butter","little nutmeg","stewed prunes stones removed","butter for the pudding dish","little cream"],"steps":["Heat a little more than a pint of sweet milk to the boiling point.","Then stir in gradually a little cold milk in which you have rubbed smooth a heaping tablespoon of butter and a little nutmeg.","Let this just come to a boil.","Then pour into a buttered pudding-dish, first adding one cup of stewed prune with the stones taken out.","Bake for fifteen to twenty minutes, according to the state of oven.","A little cream improves it when it is served in the saucers."],"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:w86:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"a30849a46dcca446fb67564c4d3744764d53c448bebb964c70d2466b2fee4617","created_at":"2026-08-02T17:02:55Z","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/prune-custard"}