{"id":7504,"slug":"covered-cheese-cake","title":"COVERED CHEESE CAKE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one cup of sugar","butter the size of an egg","two eggs well beaten","one cup of water","two and one-half cups of flour","two teaspoons of baking-powder","two eggs","one-half cup of sugar","one-half pound of pot cheese","one tablespoon of cornstarch","one cup of milk","lemon extract"],"ingredients_norm":["sugar","butter the size of egg","eggs well","water","and half cups of flour","baking powder","egg","pot cheese","cornstarch","milk","lemon extract"],"steps":["Cream one cup of sugar with butter the size of an egg.","Add two eggs well beaten and one cup of water alternately with two and one-half cups of flour in which has been sifted two teaspoons of baking-powder.","Filling: Beat two eggs with one-half cup of sugar.","Add one-half pound of pot cheese, one tablespoon of cornstarch boiled in one cup of milk, cool this and add, flavor with lemon extract.","Put one-half of the batter in cake pan, then the filling and the other half of batter.","Bake in slow oven thirty-five minutes.","Sift sugar on top when done."],"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/12350","source_ref":"pg:12350:w72:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"e67a26e16ca5f270acff61fd123cc09459fa121fe98807943b7d2ee37552bfc5","created_at":"2026-08-02T17:02:34Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, 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/covered-cheese-cake"}