{"id":5919,"slug":"american-gugelhoff","title":"American gugelhoff","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one pound of flour","one-half pint of milk","one ounce of yeast","four eggs","three ounces of sugar","six ounces of butter","two ounces of Malaga raisins","the rind of a lemon","a pinch of mace","coarse-chopped almonds"],"ingredients_norm":["flour","milk","yeast","egg","sugar","butter","malaga raisin","rind of lemon","mace","coarse chopped almond"],"steps":["Have the milk luke-warm, dissolve the yeast in it.","Add all the other ingredients, and mix to a batter.","Put into a basin, cover with a cloth, and allow to raise for about two hours.","Butter the moulds well, sprinkle them with coarse-chopped almonds.","Fill the moulds half full with the raised dough, allow to raise until the moulds are about three-quarters full.","Bake in a medium oven."],"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:w106:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"7443d4691f56fc9cb8a855117d4db667cfaf6b79a338d3b2023e57e15dc60e22","created_at":"2026-08-02T16:47:44Z","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/american-gugelhoff"}