{"id":3916,"slug":"bride-s-cake","title":"BRIDE'S CAKE","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["1/2 cup Cottolene.","2 cups fine granulated sugar.","1/2 cup milk.","2-1/2 cups pastry flour.","3 teaspoons baking powder.","1/2 teaspoon salt.","1 teaspoon orange extract","Whites of 8 eggs."],"ingredients_norm":["shortening","fine granulated sugar","milk","pastry flour","baking powder","salt","orange extract","egg white"],"steps":["Cream Cottolene, add sugar gradually, beating constantly.","Mix and sift flour with baking powder and salt; add alternately to first mixture with milk, continue beating.","Add extract, and cut and fold in the whites of eggs beaten until stiff and dry.","Fill a tube cake pan well-greased with Cottolene, two-thirds full, and bake fifty minutes in a moderate oven.","When slightly cool, spread with Ornamental Frosting."],"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:31534:169","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"07a09cf67853678e43b685fc6983110210ae577542778dceb6acfc8aca6735d1","created_at":"2026-08-02T15:47:10Z","updated_at":"2026-08-02T17:11:32Z","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/bride-s-cake"}