{"id":7716,"slug":"pudding-a-la-grande-belle","title":"PUDDING À LA GRANDE BELLE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["butter","crumbed bread","dried English currants","three eggs","one pint of milk","four tablespoons of sugar"],"ingredients_norm":["butter","crumbed bread","dried english currant","egg","milk","sugar"],"steps":["Brush small molds with butter, fill with crumbed bread and dried English currants.","Beat three eggs without separating, add one pint of milk and four tablespoons of sugar.","Pour carefully over the bread and let stand five minutes.","Place molds in baking-pan of boiling water and bake in the oven thirty minutes, or steam half an hour.","Serve with liquid pudding 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:w89:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"7f355a92638646dbaf471002a301a0f8e69176e5d60f5369e6eefe95804c25e9","created_at":"2026-08-02T17:04:12Z","updated_at":"2026-08-02T17:04:12Z","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/pudding-a-la-grande-belle"}