{"id":7493,"slug":"gold-cake","title":"GOLD CAKE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one cup of powdered sugar","one-half cup of butter","yolks of six eggs","two cups of flour","one and one-half teaspoons of baking-powder","the peel of a lemon or an orange","the juice of a lemon or an orange","three-quarters cup of milk"],"ingredients_norm":["powdered sugar","butter","egg yolk","flour","and half teaspoons of baking powder","peel of lemon or orange","juice of lemon or orange","quarters cup of milk"],"steps":["Take one cup of powdered sugar, one-half cup of butter rubbed to a cream; add yolks of six eggs and stir until very light.","Then sift two cups of flour with one and one-half teaspoons of baking-powder sifted in well (sift the flour two or three times).","Grate in the peel of a lemon or an orange, add the juice also, and add three-quarters cup of milk alternately with the flour.","Bake in 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/12350","source_ref":"pg:12350:w71:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"4b0b2b19cc7f53855aadf4c5b95708d4700a1f2031c23787e0850adaf35d1796","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/gold-cake"}