{"id":4834,"slug":"pudding-a-la-gastaner","title":"Pudding à la Gastaner.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["butter","chopped pastry cherries","angelique","lady fingers","Curaçao","four ounces of farina","one quart of milk","the rind and juice of a lemon","five eggs","four ounces of sugar","one cup of apricot pulp","strawberry sauce","a pony of brandy"],"ingredients_norm":["butter","pastry cherry","angelique","lady finger","curacao","farina","milk","rind and juice of lemon","egg","sugar","apricot pulp","strawberry sauce","pony of brandy"],"steps":["Decorate the bottoms of buttered moulds with chopped pastry cherries and angelique, arranging in alternating lines of green and red.","Cut some lady fingers to fit the depth of the mould, and moisten them well with Curaçao.","Stand them up around the inside of the mould one-half inch apart.","Cook four ounces of farina in one quart of milk, and mix with the rind and juice of a lemon, five eggs, four ounces of sugar, and one cup of apricot pulp, and fill the moulds with same.","Serve with strawberry sauce flavored with a pony of brandy."],"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/39550","source_ref":"pg:39550:w38:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"5f9b32ef0e28ee7803442de8c0b5455b2a88041d010f0e67756eb8d5c7e0596e","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), 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/pudding-a-la-gastaner"}