{"id":4119,"slug":"scalloped-fruit-pudding","title":"SCALLOPED FRUIT PUDDING","description":"From Foods that will win the war and how to cook them (1918) (1918) by C. Houston Goudiss: Alberta M. Goudiss.","ingredients_raw":["2 tablespoons melted fat","2 cups crumbs","1/2 cup of fruit juice or water","1/4 cup corn syrup","2 cups of left-over canned or cooked dried fruit"],"ingredients_norm":["fat","crumb","fruit juice or water","corn syrup","left over canned or cooked dried fruit"],"steps":["Put one-quarter of the crumbs on the bottom of a buttered baking pan.","Cover with one-half the fruit, one-half the corn syrup, one-half the liquid, one-quarter of the crumbs; the other half of the fruit, juice and corn syrup, and the rest of the crumbs, on top.","Bake 20 minutes in a hot oven."],"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/15464","source_ref":"pg:15464:129","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"4fe8fb847afdcf5eea30a86c4374559911490ad119211d8cf825a5f05be54305","created_at":"2026-08-02T16:11:30Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1918), 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/scalloped-fruit-pudding"}