{"id":3793,"slug":"steam-currant-pudding","title":"STEAM CURRANT PUDDING","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["3 tablespoons Cottolene.","1/2 cup sugar.","2-1/2 cups flour.","3-1/2 teaspoons baking powder.","1/2 teaspoon salt.","1 egg well beaten.","1 cup milk.","1/2 cup currants."],"ingredients_norm":["shortening","sugar","flour","baking powder","salt","egg well","milk","currant"],"steps":["Mix and sift the dry ingredients (reserving two tablespoons flour), rub in Cottolene with tips of fingers.","Sprinkle two tablespoons flour over cleaned currants, add to first mixture; add milk gradually, beat well and turn into a buttered mold.","Cover and steam two hours.","Serve with Dried Apricot and Hard 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/31534","source_ref":"pg:31534:42","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"fbc72f64effbf1552be9751b69f0666bb32dbde5b0bf9e06dd15873de3927ba6","created_at":"2026-08-02T15:44:02Z","updated_at":"2026-08-02T16:16:48Z","notice":"Historical recipe (1913), 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/steam-currant-pudding"}