{"id":7640,"slug":"honey-corn-cakes","title":"HONEY CORN CAKES","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one pound of pure honey","one pound of cornmeal","a little ground allspice","cloves","pepper","one wineglass of brandy","one pound of chopped nuts","white flour"],"ingredients_norm":["pure honey","cornmeal","little ground allspice","clove","pepper","brandy","nut","white flour"],"steps":["Boil one pound of pure honey.","Take one pound of cornmeal mixed with a little ground allspice, cloves, and pepper, add the boiled honey, make a loose batter, add one wineglass of brandy; mix all, and cool.","Wet the hands with cold water, take pieces of the dough and knead until the dough comes clear from the hand; afterwards knead with white flour so it is not too hard.","Add one pound of chopped nuts, sprinkle flour on tins, spread dough, not too thin.","Leave the stove door open till it raises; then close door, and when done take out.","Spread with brandy and cut in thin slices."],"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:w84:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"1a1677e59e84e061e77ee20d31d9752f503776eaaba5afa77d5ee13941729c14","created_at":"2026-08-02T17:02:55Z","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/honey-corn-cakes"}