{"id":5950,"slug":"tutti-frutti-pudding-2","title":"Tutti frutti pudding","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one-quarter of a pound of flour","one pint of boiling milk","two ounces of butter","two ounces of butter","four ounces of sugar","the yolks of eight eggs","four ounces of chopped candied fruits","the whites of six eggs"],"ingredients_norm":["flour","boiling milk","butter","sugar","egg yolk","candied fruit","egg white"],"steps":["Sift one-quarter of a pound of flour into a sauce pan, add one pint of boiling milk and two ounces of butter, and stir over the fire with a wooden spoon, until it detaches from the pan.","Then remove from the fire and add two ounces of butter, four ounces of sugar, the yolks of eight eggs, and four ounces of chopped candied fruits. Mix well.","Beat the whites of six eggs very stiff and add them to the mixture, stirring them in lightly.","Put in a buttered mould, and cook in bain-marie in the oven for about thirty minutes.","When done unmould, and serve with apricot sauce flavored with a little kirschwasser."],"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/39550","source_ref":"pg:39550:w109:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"580c858f8540b63b24e173bd5d5b84ff5d22b0a603408ec817a3f7ec244814ba","created_at":"2026-08-02T16:47:53Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), 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/tutti-frutti-pudding-2"}