{"id":7507,"slug":"nut-cake","title":"NUT CAKE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one-half cup of butter","three eggs","one and one-half cups of sugar","two and one-half cups of flour","two and one-half level teaspoons of baking-powder","one-half cup of milk","one cup of any kind of nuts"],"ingredients_norm":["butter","egg","and half cups of sugar","and half cups of flour","and half level teaspoons of baking powder","milk","any kind of nut"],"steps":["Rub the butter and sugar to a light white cream.","Add the eggs beaten a little.","Then the flour sifted with the powder.","Mix with the milk and nuts into a rather firm batter.","Bake in a paper lined tin in a steady oven thirty-five minutes."],"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:w72:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"986c496eb6eded089fed37aa3fc14a5ddba403bf50811630f9cf749aa5166912","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/nut-cake"}