{"id":6056,"slug":"raisin-bread","title":"Raisin bread","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one pint of milk","one-half ounce of yeast","two ounces of butter","two eggs","two ounces of sugar","a pinch of salt","one-half pound of raisins","two pounds of flour"],"ingredients_norm":["milk","yeast","butter","egg","sugar","salt","raisin","flour"],"steps":["Warm one pint of milk and dissolve one-half ounce of yeast in it.","Then add two ounces of butter, two eggs, two ounces of sugar, a pinch of salt and one-half pound of raisins.","Mix well.","Then stir in two pounds of flour, and make a smooth dough.","Allow to raise for about three hours.","Then fold the dough, put it in moulds, and let it again raise for about one hour.","Bake in a moderate oven for about forty-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/39550","source_ref":"pg:39550:w115:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"15b3011fbcbca4568e0198cd4ee66290b5272a5526a3fe5deb9009da8e57c76a","created_at":"2026-08-02T16:49:05Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), 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/raisin-bread"}