{"id":7499,"slug":"pound-cake-2","title":"POUND CAKE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one pound of butter","one pound of powdered sugar","the grated peel of a lemon","a glass of brandy","yolks of nine eggs","one pound and a quarter of sifted flour","one-half teaspoon of baking-powder","the whites of the eggs"],"ingredients_norm":["butter","powdered sugar","peel of lemon","brandy","egg yolk","and quarter of sifted flour","baking powder","whites of the egg"],"steps":["Rub one pound of butter and one pound of powdered sugar to a cream, add the grated peel of a lemon, a glass of brandy and the yolks of nine eggs, added one at a time, and last one pound and a quarter of sifted flour with one-half teaspoon of baking-powder and the beaten whites of the eggs.","Bake slowly."],"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:w71:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"0c792c006820c40aeaa476f8b7794d7258a9ee01dfa9448f1cfd8bdeb4dc4479","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/pound-cake-2"}