{"id":3838,"slug":"steamed-blueberry-pudding","title":"STEAMED BLUEBERRY PUDDING","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["2-1/8 cups bread flour.","4 teaspoons baking powder.","1 teaspoon salt.","2 tablespoons Cottolene.","1 cup milk.","1 cup blueberries."],"ingredients_norm":["bread flour","baking powder","salt","shortening","milk","blueberry"],"steps":["Mix and sift flour, baking powder and salt;","rub in Cottolene with tips of fingers, add milk gradually, stirring constantly;","turn on a floured board, knead slightly, then roll out to one-half inch thickness;","place berries in center mixed with one-half teaspoon salt and two tablespoons sugar;","fold dough over, pinch the edges together to form a large ball;","lift carefully into a well-greased, two-quart pail, cover closely and steam one and one-half hours.","Serve with"],"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:31534:90","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"7f6de4afde2cb8e270bebe0555d009713125717987cb09cea486f38b65134d25","created_at":"2026-08-02T15:45:15Z","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/steamed-blueberry-pudding"}