{"id":7697,"slug":"rhubarb-pudding-2","title":"RHUBARB PUDDING","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["stale rye bread","a bunch of rhubarb","a big pinch of baking-soda","boiling water","brown sugar","cinnamon","nuts","any other seasoning you like","butter"],"ingredients_norm":["stale rye bread","rhubarb","baking soda","boiling water","brown sugar","cinnamon","nut","any other seasoning you like","butter"],"steps":["Grate some stale rye bread and take a bunch of rhubarb; cut fine without peeling, put the cut rhubarb in a pan with a big pinch of baking-soda, and pour boiling water over to cover.","While that is steeping, grate the rye bread and butter a pudding-form well, and put crumbs all over the pan about one-quarter inch deep.","Then add one-half the rhubarb that has been well drained of the water; season with brown sugar, cinnamon, nuts and any other seasoning you like.","Then some more crumbs, and the other one-half of rhubarb, and season as before.","Put the top crumbs, put flakes of butter all over top; bake until done."],"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:w88:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"1f2e616b8b78287039c2a46ce69e0d223f1d8d7b02189805b3a01e456132177f","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/rhubarb-pudding-2"}