{"id":7490,"slug":"little-french-cakes","title":"LITTLE FRENCH CAKES","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one-fourth cup of butter","one-fourth cup of sugar","one cup of flour","one egg","half a pint of milk","jam"],"ingredients_norm":["fourth cup of butter","fourth cup of sugar","flour","egg","milk","jam"],"steps":["Beat one-fourth cup of butter to a cream with one-fourth cup of sugar and add one cup of flour.","Stir well and then add one egg which has been beaten into half a pint of milk, a little at a time.","Fill buttered saucers with the mixture, bake and when done, place the cakes one on top of another with jam spread between."],"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:w71:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"06f06be5f838c64526c063f55ffb703bc9422668158111aeb34ef84d2b17a729","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/little-french-cakes"}