{"id":4819,"slug":"saxony-pudding","title":"Saxony pudding","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one-half pound of flour","a pint of boiling milk","four ounces of butter","four ounces of sugar","the yolks of eight eggs","four ounces of candied fruit chopped fine","the whites of six eggs","apricot sauce flavored with kirschwasser"],"ingredients_norm":["flour","boiling milk","butter","sugar","egg yolk","candied fruit chopped fine","egg white","apricot sauce flavored with kirschwasser"],"steps":["Sift one-half pound of flour into a sauce pan, and add a pint of boiling milk and four ounces of butter.","Stir with a wooden spoon until the flour is free from the bottom of the pan.","Then remove from the fire and add four ounces of sugar and the yolks of eight eggs, four ounces of candied fruit chopped fine, and the whites of six eggs beaten very hard.","Put in a mould and cook in bain marie in a moderate oven.","When done remove from mould and serve with apricot sauce flavored with kirschwasser.","Make the sauce in the same manner as brandy sauce, but use kirschwasser in place of brandy."],"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:w37:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"c1dd61a4148dfccb21c91e7e6d6c06239df78a539944acf2da1a2e8d966fb919","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/saxony-pudding"}