{"id":7492,"slug":"cup-cake","title":"CUP CAKE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one cup of butter","two cups of sugar","yolks of four eggs","three cups of flour","two teaspoons of baking-powder","one cup of sweet milk","whites of the eggs","flavoring to taste"],"ingredients_norm":["butter","sugar","egg yolk","flour","baking powder","sweet milk","whites of the egg","flavoring"],"steps":["Cream one cup of butter with two cups of sugar and add gradually the yolks of four eggs, one at a time.","Sift three cups of flour, measure again after sifting, and add two teaspoons of baking-powder in the last sifting.","Add alternately the sifted flour and one cup of sweet milk.","Add last the beaten whites of the eggs.","Flavor to taste.","Bake in loaf or jelly-tins."],"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:w71:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"432d69c9edd9130bac9f8481da465574d12dbb6179bedf8bd9210c346a0dc703","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/cup-cake"}