{"id":4813,"slug":"almond-cake-2","title":"Almond cake","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["three-quarters of a pound of almond paste","one-half pound of sugar","four whole eggs","the yolks of sixteen eggs","the rind of a lemon","the whites of eight eggs","one-half pound of sifted flour","white frosting","split almonds"],"ingredients_norm":["quarters of pound of almond paste","sugar","whole egg","yolks of sixteen egg","rind of lemon","egg white","flour","white frosting","split almond"],"steps":["Mix three-quarters of a pound of almond paste, one-half pound of sugar, and four whole eggs, and work until creamy and smooth.","Add the yolks of sixteen eggs, one by one, stirring all the while, and flavor with the rind of a lemon.","Beat the whites of eight eggs very stiff, and add to the mixture lightly, stirring in at the same time one-half pound of sifted flour.","Bake in a cake pan or mould, in a moderate oven.","When cold finish with white frosting, and decorate with split almonds."],"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:w37:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"cb029fdd1c5a4c47eeade266908a7a0f145c780991533a0d3ae434f10e995cd9","created_at":"2026-08-02T16:40:36Z","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/almond-cake-2"}