{"id":3891,"slug":"thanksgiving-pudding","title":"THANKSGIVING PUDDING","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["1/2 cup Cottolene creamed.","1 cup molasses.","1 cup buttermilk.","3 cups flour.","1 teaspoon soda.","1-1/2 teaspoons salt.","1 teaspoon cinnamon.","1/4 teaspoon cloves.","1/2 teaspoon allspice.","1/2 teaspoon nutmeg.","1-1/2 cups seeded and shredded raisins.","3/4 cup currants.","3 tablespoons flour for dredging fruit."],"ingredients_norm":["shortening creamed","molasses","buttermilk","flour","soda","salt","cinnamon","clove","allspice","nutmeg","and shredded raisin","currant","flour for dredging fruit"],"steps":["Cream Cottolene.","Add molasses and milk.","Sift flour, soda, salt and spices together; add gradually to first mixture; beat thoroughly.","Mix raisins and currants; dredge them with flour and add to batter; mix well.","Turn into a well-buttered tube mold; fill two-thirds full; place on buttered cover; set on trivet; surround with boiling water and steam three 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:31534:144","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"7efa283e0dc890573a38fbda15c37411db19c8abcde086e88e714b90f8da0f52","created_at":"2026-08-02T15:46:39Z","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/thanksgiving-pudding"}