{"id":7757,"slug":"rum-pudding","title":"RUM PUDDING","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["Yolks of two eggs","Whites of two eggs","One-half cup of sugar","One tablespoon of rum","One pint of cream","Lady fingers","One-half pound of marron glacé"],"ingredients_norm":["egg yolk","egg white","sugar","rum","cream","lady finger","marron glace"],"steps":["Beat yolks of two eggs with one-half cup of sugar until light, then add stiffly-beaten whites.","Flavor with one tablespoon of rum.","Whip one pint of cream very stiff, stir into beaten eggs.","Line a melon mold with lady fingers, split in half.","Then put a layer of whipped cream over.","Chop one-half pound of marron glacé fine and sprinkle some over cream.","Put another layer of lady fingers, cream and marrons, and so on until mold is filled.","Close tightly, and pack in rock salt and ice, from three to four hours."],"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:w92:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.97,"content_hash":"3f5f0b25edcc7904d916c673e830d2f436e8fbd4be8752ebf58fd63d0ae916f5","created_at":"2026-08-02T17:05:10Z","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/rum-pudding"}