{"id":7489,"slug":"one-egg-cake","title":"ONE EGG CAKE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one-fourth cup of butter","one-half cup of sugar","one egg","one and one-half cups of flour","two and one-half teaspoons of baking-powder","one-half cup of milk","vanilla or lemon","chocolate frosting"],"ingredients_norm":["fourth cup of butter","sugar","egg","and half cups of flour","and half teaspoons of baking powder","milk","vanilla or lemon","chocolate frosting"],"steps":["Cream one-fourth cup of butter with one-half cup of sugar, add sugar gradually, and one egg, well-beaten.","Mix and sift one and one-half cups of flour and two and one-half teaspoons of baking-powder, add the sifted flour alternately with one-half cup of milk to the first mixture; flavor with vanilla or lemon.","Bake thirty minutes in a shallow pan.","Spread with chocolate frosting."],"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:w71:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"af5bce07f3387dbf3795979b5a2a470aee479167574e0a95feac96bf5bf07b65","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/one-egg-cake"}