{"id":4332,"slug":"cheese-cake","title":"Cheese cake","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["One and one-half pounds of cottage cheese","one-half pound of sugar","one-half pound of butter","the yolks of five eggs","one-half pint of milk","the whites of three eggs well beaten","some vanilla extract","flour","thin tartelette dough"],"ingredients_norm":["and half pounds of cottage cheese","sugar","butter","egg yolk","milk","whites of eggs well","vanilla extract","flour","thin tartelette dough"],"steps":["Mix the butter with the sugar.","Then add the cheese, and the yolks of the eggs, one by one.","Then add the milk, flour, and vanilla.","Finally the beaten whites of eggs should be stirred in very slowly.","Pour on pie dish or pan lined with a thin tartelette dough.","Bake in a moderate 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:w5:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"64ec7e87a975511c9b4e7d9654950494a6a54f7e4a7d8a26cd3b3d168d6d9720","created_at":"2026-08-02T16:34:53Z","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/cheese-cake"}