{"id":3772,"slug":"steamed-cottage-pudding","title":"STEAMED COTTAGE PUDDING","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["3 tablespoons Cottolene.","1 cup sugar.","2 eggs.","1 cup milk.","2 cups flour.","3 teaspoons baking powder.","1/4 teaspoon salt."],"ingredients_norm":["shortening","sugar","egg","milk","flour","baking powder","salt"],"steps":["Cream Cottolene, add sugar gradually, stirring constantly, add yolks of eggs beaten very light.","Mix and sift flour, baking powder and salt, add to first mixture alternately with milk; cut and fold in the stiffly beaten whites of eggs.","Turn in a well-buttered tube mold, and steam one and one-half hours.","Serve with Vanilla, Strawberry, or Banana 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:31534:20","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"3d03b00bcdc846480e7aa6621956204779b82177e3f6cb20b9313a32e8c27648","created_at":"2026-08-02T15:43:24Z","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-cottage-pudding"}