{"id":3924,"slug":"raisin-cakelets","title":"RAISIN CAKELETS","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["1/3 cup Cottolene.","1 cup fine sugar.","2 eggs well beaten.","Yolk 1 egg.","1/2 cup milk.","2 cups flour.","3 teaspoons baking powder.","1/4 teaspoon salt.","1 cup raisins seeded and cut in pieces.","1 tablespoon flour.","Blanched and shredded almonds."],"ingredients_norm":["shortening","fine sugar","eggs well","yolk egg","milk","flour","baking powder","salt","raisins seeded and cut in piece","blanched and shredded almond"],"steps":["Cream Cottolene, add sugar gradually, stirring constantly.","Add beaten egg yolk and eggs.","Mix and sift flour, baking powder and salt.","Add to first mixture alternately with milk; add raisins dredged with tablespoon flour.","Beat thoroughly and fill small, buttered individual tins two-thirds full.","Strew tops with almonds, sprinkle with powdered sugar and bake twelve to fifteen minutes in a moderate oven."],"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/31534","source_ref":"pg:31534:177","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"4e8fec673c7bd0bbd9939a5d5899ae14ec69326059bad7992fbeeeb48db868da","created_at":"2026-08-02T15:47:20Z","updated_at":"2026-08-02T16:16:48Z","notice":"Historical recipe (1913), 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-cakelets"}