{"id":4388,"slug":"rolled-oats-pudding","title":"Rolled oats pudding","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["1 pint of milk","Half of a split vanilla bean","2 ounces of rolled oats","2 ounces of sugar","4 eggs"],"ingredients_norm":["milk","split vanilla bean","oat","sugar","egg"],"steps":["Boil one pint of milk with half of a split vanilla bean.","Add two ounces of rolled oats and two ounces of sugar, and cook for about ten minutes.","Remove from the fire.","Separate the yolks and whites of four eggs, add the yolks to the rolled oats and mix well.","Beat the whites very hard with a whip, and add to the batter lightly.","Put in buttered pudding mould and bake in bain-marie (hot water bath) for about thirty minutes.","Take out of mould and serve with vanilla cream 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:w8:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"aed3ed012c4f8af28077ce4db02dc7af4192e10cf188511047f6e4c6a89df2dc","created_at":"2026-08-02T16:36:44Z","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/rolled-oats-pudding"}