{"id":7718,"slug":"rye-bread-pudding","title":"RYE BREAD PUDDING","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one-half cup of rye bread crumbs","yolks of four eggs","one-half cup of sugar","a pinch of cloves and allspice","one-half teaspoon of cinnamon","grated rind of one-half lemon","one-quarter pound of chopped almonds","three tablespoons of whiskey or brandy","stiffly-beaten whites of four eggs"],"ingredients_norm":["rye bread crumb","egg yolk","sugar","and allspice","cinnamon","rind of half lemon","almond","whiskey or brandy","stiffly beaten whites of egg"],"steps":["Dry one-half cup of rye bread crumbs in oven.","Beat the yolks of four eggs very light with one-half cup of sugar, then add a pinch of cloves and allspice, one-half teaspoon of cinnamon, grated rind of one-half lemon and one-quarter pound of chopped almonds.","Moisten crumbs with three tablespoons of whiskey or brandy, add to eggs, then add stiffly-beaten whites of four eggs.","Put in mold and boil three hours.","Serve with a brandy or whiskey 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:w89:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"76099ac92947fdec9730166e298650ea9efbab2830f9ccb18513b70af6612baa","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/rye-bread-pudding"}