{"id":3926,"slug":"brownies","title":"BROWNIES","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["3 tablespoons Cottolene.","1 egg well beaten.","1/4 cup powdered sugar.","1/3 cup bread flour.","1/3 cup N. O. molasses.","3/4 cup pecan nut meats broken in small bits.","1/4 teaspoon salt.","1/2 teaspoon ginger."],"ingredients_norm":["shortening","egg well","powdered sugar","bread flour","n. o. molasses","pecan nut meats broken in small bit","salt","ginger"],"steps":["Cream Cottolene and sugar gradually, add molasses, beaten egg, flour sifted with salt, ginger and nut meats.","Bake in very small well-greased, iron gem or brownie cups.","Place one-half pecan nut meat on top of each cake."],"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:31534:179","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"715312e29e9ef1a5ed8cacc8736f1f0c4b63b653d1af7d3b3ce0bc050a144034","created_at":"2026-08-02T15:47:20Z","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/brownies"}