{"id":7703,"slug":"prune-pudding","title":"PRUNE PUDDING","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one quart of milk","one teaspoon of salt","one cup of sugar","two well-beaten eggs","one cup of cream of wheat or farina","stewed prunes","butter","plain cream"],"ingredients_norm":["milk","salt","sugar","egg","cream of wheat or farina","stewed prune","butter","plain cream"],"steps":["Take one quart of milk, one teaspoon of salt, one cup of sugar and two well-beaten eggs. Heat this.","Then pour in slowly one cup of cream of wheat or farina, stirring constantly. Boil fifteen minutes.","Butter a deep pudding dish and put in a layer of stewed prunes--that have been cut up in small pieces with a scissors; on the bottom, over this, pour a layer of the above, alternating in this order until all has been used.","Bake ten minutes in a hot oven.","Plain cream, not whipped or sweetened, is a delicious sauce for this."],"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:w88:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"161dd16be8a5ca52470c83fbf0d64c3a1acdd6af342e7723567d9361edf185f2","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/prune-pudding"}