{"id":4761,"slug":"pudding-a-la-rossini","title":"Pudding à la Rossini","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Six large thin pancakes","Butter, for mould","A pint of milk","One-quarter of a pound of flour","One-quarter pound of sugar","Two ounces of butter","Two ounces of grated cocoanut","The rind of a lemon","Yolks of six eggs","Whites of six eggs","Orange sauce, to serve"],"ingredients_norm":["thin pancake","butter for mould","milk","flour","sugar","butter","cocoanut","rind of lemon","egg yolk","egg white","orange sauce"],"steps":["Cut six large thin pancakes in strips one inch wide, and line a buttered pudding mould with them, one overlapping the other.","Boil a pint of milk, add one-quarter of a pound of flour to it, and stir well to a thick batter; then remove from the fire, whip in one-quarter pound of sugar and two ounces of butter, two ounces of grated cocoanut, the rind of a lemon, and the yolks of six eggs.","Beat the whites of six eggs very stiff and add, mixing lightly.","Fill the lined pudding mould, and bake in a slow oven for about forty minutes.","Serve hot, with orange 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/39550","source_ref":"pg:39550:w33:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"8eecf81a42cfc031af9cef12942211ab49dcd73e5d40e793c0d47e27e34bbcc8","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-rossini"}