{"id":7720,"slug":"steamed-berry-pudding","title":"STEAMED BERRY PUDDING","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one tablespoon of butter (or other shortening)","one-quarter cup of sugar","yolk of one egg","one-half cup of milk","one cup of flour","one teaspoon of baking-powder","one-quarter teaspoon of salt","one-half cup of berries or pitted cherries","flour"],"ingredients_norm":["butter","sugar","egg yolk","milk","flour","baking powder","salt","berries or pitted cherry"],"steps":["Take one tablespoon of butter (or other shortening), one-quarter cup of sugar, yolk of one egg, one-half cup of milk, one cup of flour, one teaspoon of baking-powder, one-quarter teaspoon of salt, one-half cup of berries or pitted cherries rolled in flour.","Put in a well-greased melon mold and cook in boiling water steadily for two hours.","Serve with 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/12350","source_ref":"pg:12350:w89:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"403e9d43ffaa9de688792693ff9f3f660d6e2e35d7fbdf121c42d6fdfa6e16e6","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/steamed-berry-pudding"}