{"id":7531,"slug":"peach-shortcake","title":"PEACH SHORTCAKE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["four eggs","one cup of pulverized sugar","a pinch of salt","one cup of flour","the grated peel of a lemon","peaches","sugar","cream"],"ingredients_norm":["egg","powdered sugar","salt","flour","peel of lemon","peach","sugar","cream"],"steps":["Make a sponge cake batter of four eggs, one cup of pulverized sugar, a pinch of salt and one cup of flour.","Beat the eggs with the sugar until very light.","Beat until the consistency of dough and add the grated peel of a lemon, and last the sifted flour.","No baking-powder necessary.","Bake in jelly tins.","Cut the peaches quite fine and sugar bountifully.","Put between layers.","Eat with cream.","The same recipe may be used for Strawberry Shortcake."],"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:w75:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"d27760a133b98fd241f9cf1ae4fd082504afe52791c82b3896a75c9e6d427a3b","created_at":"2026-08-02T17:02:35Z","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/peach-shortcake"}