{"id":3815,"slug":"corn-starch-loaf-cake","title":"CORN STARCH LOAF CAKE","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["2/3 cup Cottolene.","2 cups fine sugar.","1 cup milk.","1 cup corn starch.","2 cups flour.","1-1/2 tablespoons baking powder.","Whites 5 eggs beaten stiff.","1/2 teaspoon salt.","1 teaspoon vanilla."],"ingredients_norm":["shortening","fine sugar","milk","corn starch","flour","baking powder","whites eggs beaten stiff","salt","vanilla"],"steps":["Cream Cottolene, add sugar gradually, stirring constantly.","Mix and sift flour, corn starch, baking powder and salt; add alternately to first mixture with milk, add vanilla, then cut and fold in whites of eggs.","Turn mixture into two well-greased, brick-shaped bread pans and bake forty-five minutes in a moderate oven.","Spread with Maple Frosting (see Page 103) and stick with blanched and shredded almonds slightly toasted."],"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:31534:64","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"c0280ef65cad2b959baa9cbe768f9932e4b547e0ea1eab4954f1f6f7a7a68bd1","created_at":"2026-08-02T15:44:24Z","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/corn-starch-loaf-cake"}